Years ago, I used to love going to Claim Jumper and getting their blueberry muffins. It was all because of those sweet little crunchy things on top of them muffins. No, I didn’t know what streusel was at one point. And for even a much longer time, I didn’t know how on earth you make them. It turned out that those magical little crumbs came in a pretty simple package: sugar, flour and butter. So it is true, butter does make everything taste a lot better!
Despite its simplicity, I’ve had many failed attempts at streusel making over the years. The worst was when I made the streusel to wet and they sink into the muffins making enormous craters! (that was too recent for me to admit when it happened…) Just make sure you use cold, really cold butter. Cut the butter into the flour mixture same way as you would with pie or biscuits. The objective is to make a crumbly mixture to sprinkle on top of the muffins. We don’t want the butter to melt into a wet paste.
Those crater-y muffins were actually still quite tasty, just as much as they were ugly… You can’t waste muffins though, especially when they have blueberries in ‘em. It’s a good dose of antioxidant and vitamins buried deep under those layers of buttery goodness.
Go ahead and enjoy these tangy, fruity and delicious blueberry muffins!
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter 1 stick – soften
- 3/4 cup granulated sugar
- 1 extra-large or large egg – room temperature
- 1/2 cup buttermilk – room temperature
- 2 cup blueberry
- 1 tablespoon flour to coat blueberry
- 2 tablespoon granulated sugar
- 2 tablespoon flour
- 1 tablespoon unsalted butter – cold
- 1/2 teaspoon cinnamon
- Leave the stick of butter out on the counter a few hours before you start baking to soften.
- Preheat oven to 375°F.
- Line a jumbo muffin pan with jumbo paper liner or parchment paper fashioned into muffin liner.
- Make the streusel first, add sugar, flour, cinnamon and cube butter in a small bowl. Use a fork to cut the cold butter in the flour mixture until it resembles coarse crumbs. Set aside. If the kitchen is too hot, keep in the refrigerator until ready to use.
- Sift or mix together the flour, salt, baking powder and baking soda in a medium bowl and set aside.
- Add the egg and butter milk in a small measuring cup and whisk together. Set aside.
- Add the soften butter and sugar in another mixing bowl and beat with the whisk attachment until fluffy.
- Add the milk/egg mixture, mix until combine. Gradually add the flour mixture, scraping the side and bottom of the bowl as necessary. Avoid overmixing.
- Once all the flour is incorporated, toss the blueberries with a tablespoon of flour in another bowl and add to the batter using a spatula, mix gently to prevent smashing the berries.
- Divide batter evenly in the 6-cup jumbo muffin pan. Sprinkle about 1 tablespoon of the streusel over the top.
- Bake 25 to 30 minutes until an inserted toothpick in the center comes out clean.
When I mix the egg/milk mixture into the butter mixture, the liquid looks like it’s separating since I didn’t have the egg and milk at room temperature. If this happens to you, it’s okay, just continue to add dry ingredients. The mixture will smooth out once flour is added.
For the streusel, try not to mix too much that it becomes a paste rather than crumbs.