Blueberry Muffins with Streusel Topping

The streusel topping makes these blueberry muffins truly exceptional. As a particular muffin enthusiast, I return to this recipe time after time. Once you have tried them, you will not want a shop-bought blueberry muffin mix again. Avoid overmixing the batter to keep the muffins wonderfully moist. They also freeze very well and can be warmed through in the microwave.

Preparation time: 25 minutes
Cooking time: 20 minutes
Total time: 45 minutes
Servings: 12
Makes: 12 muffins

Ingredients

Muffins

• 225 g fresh blueberries
• 12 g plain flour
• 250 g plain flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 150 g caster sugar
• 115 g unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon lemon zest
• 120 ml milk

Streusel topping

• 60 g caster sugar
• 15 g plain flour
• ½ teaspoon ground cinnamon
• 30 g cold unsalted butter, cut into small pieces

Directions

1. Set the oven to 190°C. Line a 12-hole muffin tin with paper cases.
2. To prepare the muffins, put the blueberries in a small bowl. Scatter over 12 g of the flour and carefully toss until coated.
3. In a medium bowl, mix together the remaining 250 g flour, baking powder and salt.
4. Using an electric mixer, beat the sugar and softened butter in a large bowl for 2 to 3 minutes, until pale and fluffy. Beat in the eggs individually, then incorporate the vanilla extract and lemon zest.
5. Take care not to overmix: gently fold in half the dry ingredients, then all the milk, followed by the rest of the dry ingredients. Fold through the floured blueberries gently rather than stirring. Divide the batter among the prepared muffin cases.
6. For the streusel topping, whisk the sugar, flour and cinnamon in a small bowl. Rub in the cold butter using two knives or a pastry blender until the mixture has a coarse, crumbly texture. Scatter the topping over the batter in each muffin case.
7. Bake for 20 to 25 minutes, until a skewer inserted into the centre of a muffin comes out clean. Transfer the tin from the oven and leave the muffins to cool on a wire rack.

Nutrition Facts (per serving)