I made these for breakfast today! I am planning on making a bunch next time and putting them in the freezer so we can have different kinds whenever we want! 🙂 These are so yummy and moist! They are pretty too! And as a bonus, I gave one to my 1 year old son and it didn’t stain him like I was suspecting it would!
Blueberry Streusel Muffins
(Makes 12 muffins)
5 Tablespoons melted butter
1/2 cup flour (more may be needed if it is still too moist)
3 Tablespoons sugar
3 Tablespoons brown sugar
1 1/2 cups frozen blueberries
2 teaspoons sugar
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
1/2 stick unsalted melted butter
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla
Combine Streusel ingredients together in a bowl and stir with fork until it forms into little balls. (The size of peas or smaller.) Set aside.
Put blueberries in a pan and cook with 2 teaspoons sugar. You want to use a masher and mash it all together. Cook and mash for about 5 minutes and set aside.
Heat oven to 400 degrees.
Combine flour, baking powder and salt in a large bowl.
Combine sugar, eggs, melted butter, oil, buttermilk and vanilla in a separate bowl.
Fold the moist mixture into the dry mixture just until combined. You do not want to over mix. There will still be some dry balls of flour. That is good. Then fold in the blueberry mixture.
(If you do not want your muffins to have that purplely look to them, you can add the blueberry mix to the top of each muffin and stir in with a toothpick in a figure 8. Just enough to spread it. I don’t mind the purple look. I’m just going to eat them as soon as they come out!)
Fill each muffin liner equally. They will be completely full. Sprinkle the struesel topping over each one.
Bake for 16-19 minutes. Cool muffins 5 minutes before removing from pan. Cool another 5 before eating.