blueberry streusel muffins

Isn’t  streusel a funny word?

blueberry streusel muffins | TetaLizza.com

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.

blueberry streusel muffins | TetaLizza.com

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!

blueberry streusel muffins | TetaLizza.com

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.

blueberry streusel muffins | TetaLizza.com

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.

blueberry streusel muffins | TetaLizza.com

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.

blueberry streusel muffins | TetaLizza.com

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.

blueberry streusel muffins | TetaLizza.com

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!

blueberry streusel muffins | TetaLizza.com

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

blueberry streusel muffins
Yields 24
Print
Prep Time
30 min
Cook Time
18 min
Total Time
48 min
Prep Time
30 min
Cook Time
18 min
Total Time
48 min
for streusel topping
  1. 1 1/2 tbsp granulated sugar
  2. 1 1/2 tbsp brown sugar
  3. pinch of salt
  4. 1/4 cup flour
  5. 3 tbsp unsalted butter, melted
for blueberry filling
  1. 1 cup frozen, wild blueberries
  2. 1 tsp sugar
for muffins
  1. 2 1/2 cups flour
  2. 2 1/2 tsp baking powder
  3. 2 large eggs
  4. 1 cup sugar
  5. 4 tbsp unsalted butter, melted and cooled
  6. 1/4 cup coconut oil
  7. 3/4 cup plain greek yogurt
  8. 1/4 cup milk
  9. 1 1/2 tsp vanilla extract
  10. 1 tsp salt
  11. 1 cup frozen, wild blueberries
To make the streusel topping
  1. 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.
to make the blueberry filling
  1. 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.
to make the muffins
  1. Preheat oven to 425F. Line two 12-cup muffin tins with baking/muffin cups.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. 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.
  4. 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!)
  5. 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.
  6. 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!
Adapted from Honestly Yum
Adapted from Honestly Yum
TETA LIZZA'S KITCHEN http://tetalizza.com/

2 thoughts on “blueberry streusel muffins

  1. Sammie says:

    Ooh Liz I love blueberries, actually I prefer them cooked their flavour zooms off the chart!! Is it ok to use ordinary blueberries? I’ve never come across ‘wild, party going’ blueberries here in the UK. Mind you we are regarded by the rest of the world as reserved (little do they know – wink!!). Scrumptious post. Sammie xo

    • Liz @ Teta Lizza’s Kitchen says:

      Great question Sammie! If you can’t find them in your frozen section (the brand I use is Europe’s Best Wild Woodland Blueberries) then I’m sure the recipe using regular (cultivated) blueberries will turn out equally great! You may have to cook yours a little longer for the filling so that they break down enough. I tend to like baking with the smaller wild berries as they lend that beautiful blue-purple colour to the batter and you get more blueberry in each bite! If you give these a try – do let me know how they come out! Thanks! – Liz

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