Blueberry Streusel Muffin happens to be my favorite muffin as it is loaded with one of the fruits which I direly love! As promised here is yet another baked goodie from my oven.
Blueberries have made a very short appearance in the shelves of my grocery store and the price is sky high as of now. I somehow convinced myself to buy a pint and make these muffins.
Soft, moist and loaded with blueberry in every bite, these muffins are a pure bliss. If you don’t have access to blueberries, just go ahead and make these without them or add any other fruit of your choice and can even make Strawberry Muffins with Almond Streusel.
At the end of the day, a cup of your favorite beverage and Blueberry Streusel Muffin makes up for the best therapy and mark your words, you would indeed feel really refreshed after relishing this sweet, fluffy munchies!
Blueberries being full of antioxidants gives me more reasons to prepare these lip-smacking muffins. Whenever you are in the mood for baking, make sure to try Blueberry Streusel Muffin at least once! Till I bake and share some more interesting recipes, why don’t you note down the recipe for Blueberry Streusel Muffin, make a nice stock and relish these delights with your BFFs over high tea!
Blueberry Streusel Muffin
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Ingredients
- For the muffins
- All purpose flour - 2 cups
- Baking powder - 1 and ½ teaspoon
- Baking soda - ¼ teaspoon
- Salt - ¼ teaspoon
- Unsalted butter - 115 gm
- Sugar - 1 cup
- Eggs - 2
- Vanilla extract - 1 teaspoon
- Yogurt - 1 cup
- Blueberries - 2 cups
- For the streusel topping
- Sugar - 4 tablespoon
- All purpose flour - 1 tablespoon
- Olive oil - 2 teaspoon
Instructions
- For the streusel topping
- Mix all the ingredients and keep aside
- For the muffins
- Pre heat the oven to 180 degree C.
- Line a muffin tin with paper liners.
- Mix flour, baking powder, baking soda and salt in a bowl.
- Add sugar and butter in a bowl and whisk till light and fluffy.
- Add eggs, one at a time and mix well.
- Add yogurt and vanilla extract and mix well.
- Add the flour and whisk till just combined.
- Fold in the blueberries.
- Pour the batter in the muffin cups, till ⅓ rd full.
- Sprinkle the streusel topping evenly on top.
- Bake for 20-25 minutes till a tooth pick comes out clean.
- Remove from the oven and cool for 5 minutes in the pan.
- Remove from the pan and cool on a wire rack.
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