This was a new recipe I tried. I found it while flipping through a magazine. I am a sucker for blueberry streusel muffins so I just had to try it! The recipe said that is makes 6 jumbo muffins. I tried to fill my regular size muffin tins up and it didn’t work. I would either do about 10-12 regular size, or stick with the 6 jumbo muffins. The recipe calls for 1 cup of blueberries. Since I couldn’t find any blueberries in the produce section of the market, I just picked up a bag of frozen blueberries and they tasted just as great. The only thing I would really change about this recipe is to add more blueberries. I would even go as far as adding double the blueberries that are called for in the recipe because I like my muffins filled with blueberries. Overall this was a great recipe and I will be making it again for breakfast during the Christmas holiday!
One last piece of advice- if there are muffin cups without any batter in them, fill those empty cups with water before baking. It will help the muffins bake more even.
Blueberry Streusel Muffins
Batter
- 1 3/4 c. flour
- 1 c. blueberries
- 1/4 c. yellow cornmeal
- 2 t. baking powder
- 1/2 t. salt
- 3/4 c. sugar
- 2 large eggs
- 1/2 c. milk
- 1/3 c. (5 T. plus 1 t.) unsalted butter, melted
- 3 T. lemon juice
Streusel
- 2/3 c. all-purpose flour
- 1/3 c. packed light brown sugar
- 1/2 t. ground cinnamon
- 1/4 c. unsalted butter, softened
Drizzle
- 1/2 c. confectioners sugar
- 2 to 2 1/4 t. milk
1. Heat oven to 375 degrees F. Line 6 jumbo-size muffin cups with paper liners or coat with non-stick cooking spray.
2. Make Streusel: With fork or fingers, mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.
3. Place flour in medium bowl. Remove 1 T. 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.
4. Stir wet ingredients into dry ingredients until just blended; fold in blueberries.
5. Spoon about 1/2 cup batter into each muffin cup; crumble streusal on 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.
6. Make Drizzle: Mix 1/2 cup confectioners’ sugar and 2 to 2 1/4 t. milk until smooth and pourable. Drizzle over muffins.
