If there is one item I have always been able to get my child to eat, its blueberry muffins. She loves them, I especially love them if they have a good crunch on top from a struesel. Thankfully, the Secret Recipe Club helped introduce me to my new favorite blueberry muffin recipe. I have tried to bake them before, but never have turned out just right. This month, I was assigned Hapa-tite and discovered her “Best Blueberry Muffins“. Although I really want to also try some of her other recipes including Fast and Easy Black Bean Soup, Homemade Hot Pot and Slow Cooker Balsamic Pork Tenderloin. Her blog mainly focuses on recipes and restaurants that are influenced by her family. They are ethnically Chinese, Cherokee, German and American, but culturally Hawaiian. She has a wide variety of genres to choose from, all of them look fantastic!
These muffins really are perfect, the right amount of moistness with the perfect crunchy struesel on top. They would be perfect to whip up on a Friday night for those weekend guests, or even to enjoy throughout the week. I think next time I may try to make them with gluten free flour to see how they turn out!
Make sure to check out some of the other recipes from this Months Secret Recipe Club reveal-
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Ingredients
- Recipe slightly adapted from Hapa-tite
- 2 cups fresh or frozen blueberries
- 1-1/8 cup plus 1 teaspoon sugar
- 2½ cups unbleached all-purpose flour
- 2½ tsp baking powder
- 1 tsp salt
- 2 large eggs
- 4 tbsp (½ stick) unsalted butter, melted and cooled slightly
- ¼ c. vegetable oil
- 1 c. buttermilk
- 2 teaspoons vanilla extract
- For Topping:
- 3 Tbsp Granulated Sugar
- 3 tbsp Brown Sugar
- 1/2 cup plus 3 tbsp Flour
- 5 tbsp melted butter
Instructions
- Place oven rack in upper middle slot and preheat oven to 425. Spray muffin tin with cooking spray and line with liners.
- In a small saucepan, bring 1 cup of blueberries with 1 teaspoon of sugar to a simmer. Continue to let blueberries simmer, smashing them against the side of the pot with a wooden spoon. Stir until the blueberries have started to burst and they have been reduced to approximately 1/4 cup. Remove from heat and set aside to cool while you make the muffin mixture.
- In a large bowl, whisk together the flour, baking powder and salt. Gently toss the remaining cup of blueberries in flour mixture to lightly coat blueberries in flour. In a separate bowl combine remaining sugar and both eggs together. Whisk until mixture is thickened and well combined, about a minute. Slowly add in the melted butter and oil until just combined. Whisk in buttermilk and vanilla. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined, you want the mixture to still be very lumpy. If you over mix at this stage, the muffins could be more of a rubber texture.
- Scoop the batter into the prepared muffin tin to the top of the liner. Put approximately 1 teaspoon of the cooked down blueberries into the center of each muffin. Using a butter knife or toothpick swirl blueberry mixture a bit around the top of the muffin.
- Top make the Struesel topping, combine both sugars, flour and a dash of salt in a small bowl. Slowly drizzle melted butter mixing with a fork until moistened completely. Sprinkle the struesel evenly on top of the muffin mixture and blueberry topping. Sprinkle topping evenly over muffins.
- Bake 17 to 19 minutes, turning tin around halfway through baking, or until tops of muffins are beginning to turn golden and the middle of the muffin bounces back when touched. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool completely.
Yum! It’s hard to beat a good blueberry muffin and then you add streusel on top! Great SRC pick!
Christine recently posted…SRC: Fearless Homemaker’s Chocolate Almond Pear Tart
Oh man, once you find the perfect blueberry streusel muffin there is no going back. One part of like has been completeld.
Erin @ The Spiffy Cookie recently posted…Beet Biscuits
fantastic recipe, blueberries are my beloved husband’s favorite addition to muffins, and when you add a streusel to them, irresistible!
Great choice for your assignment this month!
SallyBR recently posted…SECRET RECIPE CLUB: CHOCOLATE ZUCCHINI CAKE WITH CHOCOLATE FROSTING
Muffins are always great to have around the house for a quick breakfast, a treat at lunch or and evening snack.
Wendy, A Day in the Life on the Farm recently posted…Pumpkin Apple Streusel Muffins #MuffinMonday
Thanks for stopping by & making my muffins! They look awesome. Happy SRC Reveal Day~
Nicole recently posted…Pineapple Tarts (é³³æ¢¨é ¥)
I think blueberry streusel muffins are the best kind of muffins!
Sue Lau recently posted…Sweet Potato, Chilli and Coriander Soup #SRC
These muffins look perfect! I love the rounded tops and the streusel!
Karen @ Karen’s Kitchen Stories recently posted…Raspberry Jam Crumb Muffins | #MuffinMonday
Oh those muffins look AMAZING! I’d love to start my morning with one (or two).
Lauren @ Sew You Think You Can Cook recently posted…Copy Cat: Snickers
There is nothing like a blueberry muffin in the morning. And these are extra special with the streusel. Yum! Happy Belated Reveal Day!
Emily @ Life on Food recently posted…Coconut Flour Chocolate Chip Cookies #glutenfree
Beautiful muffins! Haha, our kids are the opposite. Evan won’t touch blueberries.
Tara recently posted…Chai Spiced Cupcakes and Blogiversary Giveaway
How delicious!!! I usually make apple streusel muffins, but gosh, these would be way better!! Thanks for linking up with our Fabulous Foodie Fridays party. xx
Lucy @ Bake Play Smile recently posted…Fabulous Foodie Fridays #76
These look so yummy! Thanks for linking up to Home Matters Party. #HomeMattersParty http://cu-rio.net/home-matters-linky-party-62/
Denise recently posted…Thanksgiving Pie Boxes