Big Blueberry Streusel Muffins
Serves 635 mins prep45 mins cook
The one blueberry muffin recipe you need — big and tender lemon-scented buttermilk cakes loaded with blueberries and topped with brown sugar and oat crumble.
0 servings
What you need
tbsp unsalted butter
cup rolled oats
tsp fine sea salt
cup granulated sugar
tsp baking powder
tsp baking soda
cup vegetable oil
cup buttermilk
cup blueberry
Instructions
0 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. 1 Mix the ingredients for the streusel in a bowl until it forms large, moist crumbs. Set aside. 2 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. 3 Spoon the batter into the muffin cups ¾ full. Top with the remaining blueberries and the crumble topping. 4 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.View original recipe
