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
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