Streusel-Crunch Blueberry Muffins

Name: Streusel-Crunch Blueberry Muffins
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: american
Ingredients: 2 tbsp all-purpose flour; 2 tbsp granulated sugar; 1 tbsp lemon zest; 1 tbsp unsalted butter; 1 cup all-purpose flour; 1 cup whole-wheat flour; 1 cup granulated sugar; 2 tsp baking powder; 3/4 tsp baking soda; 1/4 tsp salt; 1 egg; 1 cup plain yogurt, preferably 2%; 3 tbsp vegetable oil; 1 tbsp lemon zest; 170-g container fresh blueberries

255

Prep Time20 min
Total Time55 min
Makes12 muffins

By Chatelaine

Streusel-crunch blueberry muffins in half-size muffin tin

(Photo: Jodi Pudge)

With a crispy streusel topping, tons of fresh berries and a hint of nutty whole wheat, these aren't your everyday blueberry muffins. Bonus: They're deliciously moist inside!

Ingredients

2 tbsp all-purpose flour
2 tbsp granulated sugar
1 tbsp lemon zest
1 tbsp unsalted butter

MUFFINS

1 cup all-purpose flour
1 cup whole-wheat flour
1 cup granulated sugar
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup plain yogurt, preferably 2%
3 tbsp vegetable oil
1 tbsp lemon zest
170-g container fresh blueberries

Instructions

Preheat oven to 375F. Lightly spray 12 muffin cups, or line with paper.
For streusel, mix flour and sugar with zest. Add butter and blend with fingertips until crumbly. Set aside.
For muffins, stir all-purpose flour with whole-wheat flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg in a medium bowl. Then whisk in yogourt, oil and zest. Stir egg mixture into flour mixture, just until combined. Batter will be very thick. Stir in blueberries. Spoon into muffin cups. Sprinkle tops with streusel mixture.
Bake in centre of oven until golden and a cake tester inserted in centre of a muffin comes out clean, 25 min. Cool muffins in cups for 10 min. Remove from tin and set on a cooling rack to cool completely. Store in a zip-lock bag at room temperature for up to 2 days, or freeze up to 1 month.

Nutrition (per serving)

Calories 216, Protein 4g, Carbohydrates 39g, Fat 5g, Fibre 2g, Sodium 198mg.

Kitchen Tip

To use frozen berries , measure out 1 cup and toss with an extra 2 tbsp all-purpose flour before adding to batter.

How to make gourmet muffin liners out of parchment paper

Cut out 12 5 x 5-in. squares of parchment paper. Press a square into a muffin tin, then scoop in batter, folding the paper to smooth the edges. Use an ice cream scoop for the batter to make it even easier.

These blueberry muffins are just one way to whip up a batch of muffins. Check out our favourite muffin recipes for more baking inspiration.

A blueberry streusel crunch muffin sliced in half and spread with butter next to a butter knife with butter on it on a square of parchment paper smeared with blueberries on a wood cutting board

(Photo: Jodi Pudge)

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baking muffins breakfast

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