This morning I had some blueberries in my fridge that I needed to use up, so Paisley and I made muffins! This was a new recipe for me and I am happy to report they were incredible! The blueberry topping and streusel just take the muffins to a whole other level, SO good! My one change I would make next time would be to add some more berries to the actual batter, I like my muffins basically exploding with berries 🙂 (I changed the blueberry amount in the recipe, so the three cups of berries should be just right) 🙂
– 3 Tbsp. granulated sugar
– 3 Tbsp. brown sugar
– 1/3 cup all purpose flour
– 3 Tbsp melted butter
– 3 cups fresh blueberries
– 1 1/8 cup granulated sugar, plus 1 tsp. sugar
– 1 Tbsp. water
– 2 1/2 cups all- purpose flour
– 2 1/2 tsp. baking powder
– 1 tsp. salt
– 2 eggs
– 4 Tbsp. butter, melted and cooled slightly
– 1/4 cup vegetable oil
– 1 cup buttermilk (you make your own buttermilk by adding a tbsp of white vinegar or lemon juice to 1 cup of whole milk)
– 2 tsp. vanilla extract
Begin by preheating your oven to 425F. Line a muffin pan with cupcake liners or spray with nonstick cooking spray. Set aside.
First make the streusel topping. In a small bowl, combine the sugars and flour. Pour the melted butter into the bowl and mix with a fork until it resembles a crumb mixture. Mine had slightly too much butter in it and it looked more wet, but it still came out great! Set the streusel topping aside for later.
Next, we’re going to make the blueberry sauce. Place 1 cup of your blueberries in a small saucepan and add 1 tbsp of water and 1 tsp. of sugar to the pan. Heat the berries over medium heat and mash the berries with a fork. You can leave a few of them whole for added texture. Stir and cook the mixture for about 5 minutes, until it reduces and thickens. Set aside to cool.
Now, in a small bowl combine the flour, baking powder, and salt. Set aside.
In the bowl of your stand mixer, combine the eggs and the sugar and beat them with the whisk attachment. Slowly add the melted butter and oil, mix until combined. Then, add in the buttermilk and the vanilla. Beat a few minutes until all the ingredients are completely incorporated. Pour the mixture into a larger bowl. Using a spatula, carefully fold the rest of the blueberries and the flour mixture from earlier into the egg mixture. The batter will be sort of lumpy and thick.
Now, take your lined muffin pan and fill the cups a little over 3/4 of the way full. You want the cups to be pretty full. Now, take the blueberry sauce from earlier and place a dollup on the top of each muffin. Swirl it a little so that the sauce covers most of the top.
Finally, take your streusel topping from earlier ands prickle the topping right over the blueberry sauce. Be pretty generous with the topping, there’s a lot there!
Bake the muffins in your preheated oven for 15-17 minutes until the tops are golden brown. Once you remove the muffins from the oven, run a knife around the edges to loosen them from the tin. Remove to a wire rack to cool. Serve warm with a pat of butter, my absolute favorite! Mmmm!