When it comes to the battle of the berries, more often than not, the tiny deep blue berries packed with tonnes of flavor, a sweet/savory taste and a boot-load of anti-oxidants, often win the race. Just a small cup of Blueberries can be so healthy and nutritious to your body. Throw some on your breakfast oatmeal, mix them with granola, blend them to make smoothies, or toss some into your baked goodies for a delicious dose of feel-good nutrients and immune boosters. These lovely Blueberry Streusel Muffins are one such treat – they pack well for picnics or potlucks; sneak them into your kid’s lunch box and he’ll be indulge in a healthy treat!
This recipe, courtesy of Woman’s Day magazine, outlines a lovely soft blueberry muffin recipe which is only enhanced by the addition of a Streusel layer on the top. And to make it more festive, we decorate it with some white icing – perfect treat for any occasion. Cornmeal adds a denser texture to the muffin, not as spongy as other non-cornmeal muffins, but definitely tasty!
Blueberry Muffins with Streusel Topping
Yields about 10-12 medium-sized muffins
1 3⁄4 cups all-purpose flour
1 cup blueberries
1⁄4 cup yellow cornmeal
2 tsp baking powder
1⁄2 tsp salt
3⁄4 cup sugar
2 large eggs
1⁄2 cup milk
1⁄3 cup (5 Tbsp plus 1 tsp) unsalted butter, melted
3 Tbsp lemon juice
2⁄3 cup all-purpose flour
1⁄3 cup packed light brown sugar
1⁄2 tsp ground cinnamon
1⁄4 cup (4 Tbsp) unsalted butter, softened
1⁄2 cup confectioners sugar
2 to 2 1⁄4 tsp milk
Heat oven to 375°F. Line 6 jumbo-size muffin cups with paper liners or coat with nonstick cooking spray.
To Make the Streusel, mix flour, brown sugar and cinnamon in a bowl with your fingers. Add butter until blended and crumbly.
Making the Muffins
Place flour in a medium bowl. Remove 1 Tbsp and toss with blueberries in a small bowl. To remaining flour, add yellow cornmeal, baking powder and salt; mix well. In another bowl, whisk sugar with eggs, milk, melted butter and lemon juice.
Stir wet ingredients into dry ingredients until just blended; fold in blueberries.
Spoon about 1⁄2 cup batter into each muffin cup; crumble streusel on the top. Bake 30 minutes or until wooden pick inserted in centers comes out clean. Let cool 5 minutes in pan, remove muffins from pan and cool on wire rack.
Mix 1⁄2 cup confectioners’ sugar and 2 to 2 1⁄4 tsp milk until smooth and pourable. Drizzle this over the muffins once they are cool, and serve immediately.
This is a perfect recipe for the breakfast ideas, or to pack for a picnic basket. The streusel and icing make it extra-special; kids will love them, and it will appeal to the adults too!
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