Big Blueberry Streusel Muffins
Serves 6
15 mins prep
30 mins cook
45 mins total
The one blueberry muffin recipe you need — oversized, tender buttermilk muffins loaded with blueberries and topped with brown sugar and oat crumble.
Crumble Topping:
Muffins:
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Preheat oven to 400 (200 C) degrees with the rack positioned in the center. Oil a 6-cup muffin tin and line with muffin liners or tulip-shaped parchment liners.
Mix the streusel
Put the butter, flour, brown sugar, oats and salt in a bowl until it forms large, moist crumbs. Set aside.
Mix and bake the muffins
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. Make a well in the center and stir in the egg, oil, butter and buttermilk. Stir just until the flour is incorporated, then fold in 1 cup of the blueberries.
Spoon the batter into the muffin cups ¾ full. Top with the remaining blueberries and the crumble topping.
Bake 25-30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center of the muffins comes out with a few moist crumbs.
