BEST BLUEBERRY STREUSEL MUFFINS Recipes

Do you have a recipe you consider the best? My good friend Becky, Vintage Mixer, posted several of her best recipes lately, and I couldn’t resist baking “the best blueberry muffins that you’ll ever sink your teeth into.”

This recipe was given to her by the chef at Communal, and it is a big, beautiful muffin that rises over the top of the muffins cups. It’s loaded with 2 cups of blueberries, which don’t sink to the bottom of the muffin because of the thick, coffee-cake-like batter.

Our family loves a streusel topping on muffins so I added an easy to make sweet/sandy streusel topping. Muffins without a streusel topping are kind of like cupcakes without frosting. Delicious without it, but irresistible with it.

I use a scoop to perfectly portion out the muffins, and I love using If You Care Baking Cups. They’re the best muffin / cupcake papers. The muffin pulls away so easily from the paper – no wasted muffin. You can also bake them without the muffin papers, but clean up is so much easier if you use papers.

Making the streusel topping with oil gives it a great sandy texture, but if you prefer, you can substitute butter for the oil.

INGREDIENTS

•  2 cups all purpose flour
•  1 1/2 teaspoons baking powder
•  1/2 teaspoon salt
•  1/2 cup (1 stick) unsalted butter, softened
•  1 cup sugar
•  2 large eggs
•  2 teaspoons vanilla extract
•  1/2 cup whole milk
•  2 cups blueberries, fresh or frozen

STREUSEL TOPPING

•  4 tablespoons sugar
•  1 tablespoon flour
•  2 teaspoons vegetable oil

INSTRUCTIONS

1. Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
2. Prepare streusel topping and set aside.
3. In a small bowl, whisk together flour, baking powder and salt and set aside.
4. …………………………..

for full recipes please see : www.barbarabakes.com