Making Muffins

Blueberry Streusel Crumb Muffins

Streusel Topping
3 Tablespoons white sugar
3 Tablespoons brown sugar
1/3 cup flour
4 Tablespoons melted butter

Muffins
2 cups fresh blueberries
1 1/8 cups sugar, plus 1 teaspoon sugar
1 Tablespoon water
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 Tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla

Preheat oven to 425 with rack in the middle.

First make the streusel topping. Combine sugars and flour. Then slowly pour in the butter.

Slowly combine with a fork until it comes together in a crumb mixture.

Set the topping aside.


Place 1 cup of the blueberries into a small sauce pan. Add 1 teaspoon of sugar and the water.

Heat over med high heat and mash potato masher (or a fork). Stir and cook for until mixture reduces and thickens. About 6 minutes. Set aside

Combine flour, baking powder, and salt in a bowl. Set aside.

Whisk sugar and eggs together in mixer. Combine until thick completely mixed. Slowly mix in butter and oil until combined. Mix in buttermilk and vanilla.

Using a spatula, carefully fold egg mixture and remaining cup of blueberries into the flour mixture until the batter is just moistened.

Fill your muffin pan liners using an ice cream scoop with the dough mixture. 

Next, grab the blueberry sauce made earlier. Dollup about a teaspoon in the middle of every muffin. Then swirl it through.

Now it is time to top delightful with more delightful. Generously top each muffin with the streusel topping.

Bake muffins at 425 degrees for 17-19 (closer to 17 if using gas oven) minutes until tops are golden brown. Cool muffins for about 5 minutes and then transfer to a wire rack and let them cool slightly longer before serving

Enjoy!