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Streusel-Topped Blueberry Muffins - Jenny Garrett

Recipe

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Ingredients

  • 1.75 cup flour
  • 2.75 cup baking powder
  • .75 tsp salt
  • .5 cup sugar
  • 2 tsp orange or lemon zest
  • 1 egg
  • .75 cup buttermilk
  • .33 cup oil
  • 1 cup fresh or frozen blueberries
  • 1 tbsp flour
  • 1 tbsp sugar

Streusel Topping:

  • .25 cup sugar
  • 2.5 tbsp flour
  • .5 tsp cinnamon
  • 1.5 tbsp butter

Steps

  1. Preheat oven to 400F. In a large bowl, combine 2 3/4 cups flour, baking powder, salt, 1/2 cup sugar and citrus zest. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring until moistened.
  2. In a small bowl, combine the remaining flour and sugar and toss with berries. Gently fold into batter. Spoon into lined muffin tins, 2/3 full.
  3. Make streusel topping: Combine the sugar, flour, and cinnamon. Cut in butter with a pastry cutter. Sprinkle over batter and bake for 18 minutes or until tops are golden and a toothpick comes out clean. Remove from oven and cool in pan for 5 minutes before transferring to a cooling rack.
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