Isn’t streusel a funny word?
Then again, give me a mixture of crumbly topping made of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes and you can call it anything you’d like.
Now, I’d like to think that my palette has become more sophisticated as I’ve matured but growing up, I was not a fan of blueberries…at…all. I KNOW! Please don’t hit the ‘x’ in the upper right corner just yet, the blueberry and I are best buds now…pinky swear!
I can honestly only attribute this to two things…1) like raisins in cookies, blueberries could be disguised as chocolate chips in muffins and I felt duped one too many times by that trick. 2) My older sister loved blueberries and so naturally, I had to dislike them just to make life more interesting in our household.
Then one day, I remember cautiously popping one in my mouth and thinking, “hey, these are actually quite tasty”! Imagine the predicament that put me in… Of course, I carried on this dislike and dropped my guard eventually, over a period of 10-15 years.
Now look at me, adding them to salads, putting them in scones, and swirling them with reckless abandon into these blueberry streusel muffins. I know the 80’s cast of Strawberry Shortcake are so proud of the girl I’ve grown up to be.
My honest opinion? These blueberry streusel muffins are fan-tas-tic! These are NOT the dry, barely dotted blueberry muffins you may be used to. These are bursting with a sweet and flavorful jam-like swirl from the reduced wild blueberries. The streusel topping? No words.
Imagine showing up for Sunday brunch or to the office with these in tow. Everyone is gonna be your bff so start thinking what favors you’re gonna call in. I’m not joking…seriously, bust out the paper and pen and start brainstorming!
Okay, okay…make these with no strings attached, from the bottom of your heart, for the love of your office cohort or favourite aunt…or just because, blueberries are actually berryific!
enjoy | liz | xo
- 1 1/2 tbsp granulated sugar
- 1 1/2 tbsp brown sugar
- pinch of salt
- 1/4 cup flour
- 3 tbsp unsalted butter, melted
- 1 cup frozen, wild blueberries
- 1 tsp sugar
- 2 1/2 cups flour
- 2 1/2 tsp baking powder
- 2 large eggs
- 1 cup sugar
- 4 tbsp unsalted butter, melted and cooled
- 1/4 cup coconut oil
- 3/4 cup plain greek yogurt
- 1/4 cup milk
- 1 1/2 tsp vanilla extract
- 1 tsp salt
- 1 cup frozen, wild blueberries
- In a small bowl, stir together the sugars, salt and flour. Slowly add the melted butter and using two forks, blend the mixture until moist and chunky in texture. Set aside.
- In a small saucepan over medium heat, cook the blueberries and sugar for approx. 5 minutes. While cooking, stir and mash the berries with a wooden spoon. You'll know it's done when the mixture has thickened and the berries have broken down. Set aside and allow to cool to room temperature.
- Preheat oven to 425F. Line two 12-cup muffin tins with baking/muffin cups.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In another bowl, whisk together the eggs and the sugar until light yellow in colour and thickened. Slowly add in the butter and oil and whisk again until combined. To that, add in the yogurt, milk, and vanilla and continue to whisk until mixed through.
- Fold the egg mixture into the flour mixture and gently stir to partly combine. Then, add in the blueberries and continue to gently mix to fully combine. It's ok if the batter is still lumpy. Do not over mix. Use a scoop (approx. 3 tbsp) to evenly fill each muffin cup only halfway with the batter. (We still have the blueberry and topping to add!)
- Carefully spoon about 1/2-1 tsp of the blueberry filling on top of each muffin. Use a toothpick or skewer to carefully "swirl" the filling into the center of the batter. Grab the streusel topping and sprinkle it generously over each muffin.
- Bake for about 18 minutes or until the topping is golden brown, rotating the tins halfway through. Remove from oven and let sit in tins for about 5 minutes. Carefully transfer to a wire rack and cool. While muffins can be enjoyed warm, do not serve them too soon as the filling will be quite hot!