BLUEBERRY STREUSEL MUFFINS
I found several blueberry streusel muffins here, but none like this one....most had lemon zest in them, and I am just not a fan of lemon zest in my blueberry muffins. So, I decided to post mine as well. Sometimes I add a few sliver almonds to the streusel topping, but I really prefer it as posted.
Provided by breezermom
Categories Breakfast
Time 45m
Yield 18 muffins
Number Of Ingredients 16
Steps:
- Combine 1 cup all-purpose flour, whole wheat flour, baking powder, baking soda, 1/4 tsp salt, and 3/4 cups sugar in a large bowl; stir well. Make a well in the center of the flour mixture.
- Combine the buttermilk, 1/2 cup melted butter, eggs, and vanilla, beating well with a wire whisk. Add to the flour mixture, stirring just until the dry ingredients are moistened. Gently fold in the blueberries. Spoon the batter into paper-lined muffin pans, filling 2/3 full.
- Combine 1/4 cup sugar, 3 tbsp flour, cinnamon, and 1/4 tsp salt. Cut in 1 tbsp butter with a pastry blender until the mixture resembles coarse meal. Sprinkle mixture evenly over the batter.
- Bake at 375 degrees for 20 to 25 minutes or until golden. Remove from pans immediately and cool on a wire rack.
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