Do You Have Too Many Blueberries? Let’s Make Muffins! Blueberry Streusel Muffins.
We ventured into the hot Florida sun this past Sunday morning, to pick our very own blueberries for the first time ever. Yup, I am 35 years old and have never ever been to a blueberry patch! Not quite sure why I have waited so long for this short and fun adventure, but I must say the girls and I had a blast. 5 pounds of fresh blueberries and 1 hour later, we were dirty, hot, and happy. I told the girls they better be ready for some blueberry overloaded desserts.
Yeh, y’all saw my epic muffin fail on Food Network’s Spring Baking Championship. The problem wasn’t that I didn’t know how to make incredible muffins, but rather, I couldn’t use any type of sugar besides honey. Yes, I have learned from the taping, how to bake with honey. It is similar to baking with corn syrup…you must bake low temperature and slow. Not to mention altering ingredients to make up for the added liquid…blah, blah, blah. I was so mad at myself on the show because I know how incredibly good my blueberry muffins are and how much everyone loves them.
This Blueberry Streusel Muffin recipe I will be sharing with you today, is my original recipe…NO HONEY!! So, you don’t have to worry whether or not the recipe will work or even taste good…IT WILL. My muffin recipe is moist, not overly sweet, and can use any fresh fruit (as long as the fruit is properly dried). I’ve been supplying my husband’s work and daughter’s teachers these muffins for years. I hope y’all love them as much as I do!
Do you know the muffin man, the muffin man, the muffin man? Well, I’m about to whip his muffin butt with this great recipe.
Let’s start baking…
Yields: 14 Large muffins
3 cups all purpose flour
3 tsp baking powder
1 tsp salt
2/3 cup vegetable oil
1 & 1/2 cups granulated sugar
2/3 cup buttermilk
2 tsp pure vanilla extract
2 & 1/2 cups fresh blueberries, washed and dried well
2 lemons, zested
Streusel Topping Ingredients:
2/3 cup packed brown sugar
1/4 cup all purpose flour
1/2 tsp cinnamon
2 tbsp room temperature salted butter
1/4 cup instant oats
1. Preheat oven to 400 degrees. Line muffin tin with papers.
2. Make streusel. In a mixing bowl, using a fork or your hands, combine all streusel ingredients listed. Until crumbly and well combined. Set aside and next, prepare muffin batter.
3. Sift into a dry ingredients bowl the flour, baking powder, and salt. Set aside.
4. In a mixer, mix vegetable oil, sugar, lemon zest, vanilla and eggs until well combined and thick, pale yellow.
5. Alternate dry ingredients with buttermilk. When there is about 1/2 cup of flour left in your dry ingredients bowl, mix the berries in the flour then add into the batter. Finish by adding rest of buttermilk and stirring by hand. Mixing the berries in the flour helps them to not sink to the bottom of your batter.
6. Combine well. Sprinkle 1 heaping tsp of the streusel on top of unbaked muffins.
7. Scoop about 1/4 cup batter into each muffin liner. Bake 400 degrees for 25-27 minutes until top springs back.
Pretty darn simple wouldn’t ya say? Yup, very few ingredients and just yummy. What great combinations. Remember you can change things up in this recipe by adding a different flavor extract or fruit of your choice. Nuts also make a wonderful pairing in this batter too. Hope y’all enjoy.