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blueberry muffins with streusel topping

October 26, 2010 by 4 Comments

There is something about a rainy Saturday morning that makes me want to bake.  It’s actually not even a question…baking will most certainly happen if I wake up on a weekend morning and its drizzling outside.  So when I woke up on Saturday to the sound of raindrops on my window sill, the first thing I did was roll over and fall back asleep.  Then I woke up an hour later and I decided it was perfect conditions for baking…after I had at least 2 cups of coffee, of course.  And what goes better with a rainy morning and hot coffee than warm muffins?  That’s right, nothing.  


These blueberry muffins are slightly sweet and lemony with a hint of nutmeg.  They are also made with half whole wheat flour, which gives them a heartier texture than a regular, all-purpose flour muffin.  Then there’s the streusel topping.  Streusel topping is to muffins as cream cheese frosting is to pumpkin bars.  Even if your muffins/pumpkin bars suck, you still have the streusel topping/cream cheese frosting to cover them up!  Except these muffins don’t suck…they are just extra-awesome with the streusel topping.      


Blueberry Muffins with Streusel Topping

1 cup all purpose flour
1 cup whole wheat flour
1/2 cup packed brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
2 large eggs
1/4 cup vegetable oil
1 tsp lemon zest
1 cup buttermilk
2 cups blueberries (if using frozen, don’t thaw)
For streusel: 1/2 cup flour, 1 tsp cinnamon, 2 tbsp butter, and 1/4 cup brown sugar.  

Directions:

Preheat oven to 375 degrees F.  Grease a 12 cup muffin tin.  

In small bowl, combine 1/2 cup flour, 1 tsp cinnamon, 2 tbsp melted butter, and 1/4 cup brown sugar until well combined.  Set aside. 

In large bowl, whisk together flours, brown sugar, baking powder, baking soda, salt, and nutmeg.  

In medium bowl, beat the eggs, oil, lemon zest, and buttermilk together until well blended.  

Stir the wet mixture into the dry until just combined.  Don’t overmix or your muffins will be tough.  

Gently fold in the blueberries.  Spoon into the prepared muffin tin and sprinkle generously with streusel topping.  Bake until well puffed and browned, and firm to touch, about 20-25 minutes.  Let cool for 3 minutes before removing from tin. 

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Filed Under: blueberry, breakfast, muffins

Comments

  1. Melissa says:
    October 27, 2010 at 1:40 am

    I totally agree about the streusel topping and cream cheese icing. You could put those things on a shoe and it would taste good….well, almost. :)

    Reply
  2. claire says:
    October 27, 2010 at 3:17 am

    I love me some muffins… especially some with lots of butter! haha- these look delicious!

    Reply
  3. Holly says:
    October 27, 2010 at 3:59 am

    Muffins are just awesome!!These look very yummy:)

    Reply
  4. Sara says:
    February 10, 2011 at 11:01 pm

    Wow, these were some of the best blueberry muffins I’ve ever made, seriously! The nutmeg is such an interesting ingredient, but it really works well with the whole wheat texture. :)

    Reply

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