Sunfloursweets's Blog

12/13/2009

Blueberry Streusel Muffins

Filed under: Uncategorized — sunfloursweets @ 3:21 pm

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.

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