10 December, 2018
Perfect Blueberry Muffins with Streusel Topping
Perfect Blueberry Muffins with Streusel Topping are the best muffins I have had.
These days my baking has come down because my best “eater” is on a strict diet. Yes, hubby is on a diet and hence I am not baking often.
The reason for baking these muffins was we had picked up blueberries and what held my attention was the line “the best blueberry muffins that you’ll ever sink your teeth into.”
The muffins are big and the best part is the berries do not sink to the bottom of the muffin.
These muffins have a streusel topping but I think I will avoid the streusel topping as kiddo found it sweet.
Apeksha who loves blueberries wanted some muffins to be sent to her and since I did not have time I made a loaf of cake (I hope it is the correct expression) and avoided the Streusel topping and I am “The best Mamma ever!”
There are 2 reasons for today’s post
1. It is Monday and I have joined a group called the FoodieMondayBloghop and this week we are doing the #174 PotluckRecipes. Thanks to Preeti Prasad for the suggesting the theme my friends expect me to carry a cake for any occasion.
2. The reason I am talking about baking is that every year in December Srivalli has a Bake-a-ton where we post 3 times a week any baked item. This is the first time I am participating and since I have had absolutely no plans of joining in my bakes are all random. Any bake I am finding in my backup is being put up absolutely random and last minute. SO don’t be surprised if you find something that makes you wonder just what was that. Hope to replace the pictures later.
Copied from here.
Perfect Blueberry Streusel Muffins
- Serves: 12 muffins
- Preparation Time: 10 minutes
- Cook Time: 20 minutes
For the Muffins:
- 2 cups maida/ all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 2 cups blueberries, fresh or frozen
- 4 tbsp sugar
- 1 tbsp flour
- 2 tsp oil
- Preheat oven to 180°C/350F.
- Grease a muffin tin line with muffin liners.
- To make the streusel topping whisk together sugar and flour. Add the oil and mix till you get a sandy texture. Set aside.
- Sift the flour, baking powder and salt and set aside.
- Beat butter and sugar in a bowl until light and fluffy.
- Stir in eggs, vanilla, and milk.
- Add flour mixture and stir until just combined.
- Stir in blueberries.
- Evenly distribute the batter into 12 muffin cups.
- Sprinkle muffins with streusel topping.
- Bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
- Cool the muffins for about 5 minutes in the pan before removing to cool on a wire rack.
The other cakes that I have tried in the past with fruits and vegetables are