I baked blueberry muffins… again. Yes, my husband’s colleague asked him a couple of days back when he brought these to work, “You guys really like blueberries, don’t you?” Well, we do. Most importantly, my two year old loves them. They are healthy. They contain lots of antioxidants. Enough said.
Though no one really gets tired of blueberry muffins, I do try to modify them to make them more interesting. A couple of weeks ago, I tried some muffins that a friend made – they had streusel topping. She said it was an allrecipe.com recipe, so I decided to search for them and found them. Since the streusel topping did not sound too healthy, I decided to ease my conscience slightly by replacing part of the flour with wholewheat flour and cutting down on the sugar content.
The result was a lovely moist muffin, with delicious streusel topping. The amount of topping can be varied according to your preference. I was rather generous for this batch but don’t they appear beautiful? 🙂
Blueberry Streusel Top Muffins
Print recipe
| Serves | 15 muffins |
| Website | adapted from all recipes.com |
Ingredients
muffin
- 2 cups all purpose flour
- 3/4 cups whole wheat flour
- 1/2 cup Caster sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1 lemon (zested)
- 2/3 cups vegetable oil
- 2 eggs
- 2/3 cups milk
- 1 1/2 cup fresh blueberries
topping
- 1/2 cup caster sugar
- 1/3 cup all purpose flour
- 1/4 cup butter (grated while cold)
- 1 1/2 teaspoon ground cinnamon
Directions
| Step 1 | |
| Preheat oven to 200°C. Line muffin trays with cups. | |
| Step 2 | |
| Sift flours, salt and baking powder together in a large bowl. Add sugar and stir to combine. | |
| Step 3 | |
| In a separate bowl, add vegetable oil, egg and milk. Whisk to combine. | |
| Step 4 | |
| Add Egg mixture to the dry ingredients. Mix till just combined. | |
| Step 5 | |
| Fold in blueberries. Fill muffin cups till 3/4 full. | |
| Step 6 | |
| Toss together ingredients for streusel topping. Combine them together with a fork. | |
| Step 7 | |
| Sprinkle topping on top of muffin batter. | |
| Step 8 | |
| Bake for 20 - 25 minutes, or until a tester comes out clean. | |
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