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-
- 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
- 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.