Streusel Top Blueberry Muffin
This is a recipe I combined from several recipes to come up with my own yummy version of the muffin.
Streusel Top Blueberry Muffin
This is the best of both worlds, the crunchy top and the super soft and moist muffin.
Ingredients
- ½ cup softened butter
- 1 ¼ cup sugar
- 2 eggs
- 1 tsp vanilla bean paste
- 2 Cups flour
- ½ tsp salt
- 2 tap baking powder
- ½ cup milk
- 2 cups fresh blueberries washed, drained
Streusel Top
- ⅛ cup soften butter
- ¼ cup sugar
- ¼ cup flour
- ½ tbsp water
- ½ tsp cinnamon
Instructions
- Preheat the oven to 450F.
- Combine streusel topping, mix well until become crumbs, set aside
- In mixer using the paddle, cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk. Don’t over mix!!
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter.
- Sprinkle the streusel topping generously over the tops of the muffins, and bake at 450F degrees for 10 minutes, reduce to 375F about 20-25minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day.
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