Blueberry streusel muffins
Is it even Autumn without blueberry streusel muffins?
I’m still daydreaming about the golden leaves, crisp mornings and other delights of autumn. It’s possibly my favourite season. Not to mention I use it as an excuse to whip up batch after batch of blueberry streusel muffins.
This is a simple recipe that is ideal for both novice and advanced bakers, and will be with you in precisely 42 minutes. Typcially with baking, I’m locked in if it’s under an hour, anything over and I’ve basically lost interest. Unless it’s particulary special. If you’re a fan of fast or simple desserts, try out my salted caramel and chocolate tart (which only has 6 ingredients) if you want something truly indulgent, or try my classic English scones if you’re feeling Downton Abbey vibes.
What is streusel?
You may have heard the term, but have been unsure as to what it actually means? My head always goes straight to The Sound of Music, but streusel is essentially a crumbly topping for baked goods. Usually consisting of butter, flour and sugar, you want a coarse mixture that will add an additional texture to your sweet treats. My streusel is a little more extra as I’ve thrown in cinnamon, nutmeg, mixed spice and rolled oats. I wanted those autumnal flavours to be the first flavour to hit home, followed by those sweet and juicy blueberries.
Where shall i enjoy one…or three.
I’m not one to guide you when it comes to portion size, so if you enjoy one with a pot of tea, lovely! If you tuck into two during your lunch break, go for it. We all need a little pick-me-up and these muffins do the trick. A tray of these are perfect to serve up at a fancy tea party, village fair, bake sale or whenever really! So wholesome, right?! I love to do a little baking each week to keep me inspired, and because as much as I love a potato, I LOVE a dessert.
Can I freeze them?
These will keep in an airtight container for up to 5 days, or you can freeze them. Ensure they’re tightly wrapped in cling film to prevent any freezer burn! Although, best enjoyed fresh off the rack in my opinion.
Blueberry streusel muffins
By Poppy Cooks
https://www.poppycooks.com/recipes/blueberry-streusel-muffins/
Ingredients
For the muffins
- 125g unsalted butter, melted and cooled
- 2 eggs, beaten
- 125ml milk
- 1 tsp vanilla extract
- 250g plain flour
- 200g caster sugar
- 2 tsp baking powder
- 200g blueberries
- Pinch of salt
Metric
Imperial
For the streusel topping
- 2 tbsp plain flour
- 2 tbsp light brown soft sugar
- 1 tbsp caster sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp mixed spice
- Pinch of salt
- 30g cold unsalted butter
- 2 tbsp rolled oats
Metric
Imperial
Instructions
- Preheat the oven to 180ºc fan/200ºc/350ºf. Line your muffin tins with cases - if you don't have 2 trays, just bake in batches. Whisk together the milk, melted butter, eggs and vanilla until well combined.
- Toss the blueberries through the flour and set aside. Whisk in the flour, caster sugar, baking powder and pinch of salt, then switch to a spatula or wooden spoon to fold in the blueberries. Be careful not to over mix!
- Make your streusel mix by combining all of the dry ingredients in a mixing bowl, and use your hands to rub in the cold butter. It's the same method you would use when making a crumble.
- Divide the muffin batter into the prepared cases, ensuring you get a few blueberries in each one. Sprinkle the tops liberally with the streusel mixture, so the entire top is covered.
- Bake for 20-22 minutes until a skewer inserted into the centre of a muffin comes out clean. Leave to cool for a few minutes before transferring to a wire cooling rack to cool completely.
Notes & Tips
- These will keep in an airtight container for up to 5 days, or you can freeze them. Ensure they're tightly wrapped in cling film to prevent any freezer burn!