I baked these Blueberry Muffins with a crunchy streusel topping and I loved them so much, I couldn’t help gathering them up in my arms and giving them a big hug. In fact, I gave these muffins a little bit extra ‘crunch’ by adding a pinch of praline (nougat) topping from my previous post Frozen Chocolate Nougat with Sour Cherry Coulis.
I was inspired to make these muffins because my hubby, Len, eats a Blueberry Muffin every morning, rain or shine. He buys his muffins from the supermarket and I was curious to see if I could make mine better.
I followed a standard muffin recipe but I added plain yoghurt instead of milk, which helps to give the muffins a nice moist velvety texture. The buttery streusel topping sends you into that phase of saying, “I’ll have another one, please!”
One tip in making these muffins: be sure to gently fold in the wet egg/sugar mixture into the dry flour mixture, rather than beating it with the electric mixture. This helps to retain the light fluffy texture of the muffins. I also like filling the batter all the way to the top of each muffin tin, in order to give them that Mile-high appearance
And the verdict: Len said my Blueberry Muffins were definitely better than the supermarket ones. There’s no turning back now- looks like I’ll have to supply Len now with his daily muffins for the rest of his life!
- 2 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ¾ cup sugar
- 1 cup plain yogurt
- ½ cup butter
- 1 tsp vanilla extract
- 1 ½ cups blueberries- fresh or frozen (thawed)
- ½ cup all-purpose flour
- 1 tsp cinnamon
- ½ cup brown sugar
- 4 tbsp softened butter
- Optional: crushed praline (nougat) topping
- Pre-heat oven to 200 C (400 F) and line a muffin pan with muffin wrappers (patty pans). Alternatively, you can choose not to use the wrappers and instead butter the insides of the muffin tins to prevent sticking.
- To make the streusel crumb topping, combine the flour, cinnamon, brown sugar. Add the softened butter and rub the mixture between the palms of your hands until it becomes crumbly. Set aside.
- To make the muffins, stir together the flour, baking powder and salt. In a separate bowl, cream together the butter and sugar with an electric mixer until the smooth. Continue to beat in the eggs, yogurt, and vanilla extract. Gently fold in the wet ingredients into the dry ingredients until blended. Now fold in the 1 ½ cups of blueberries (being careful not to over-mix the ingredients).
- Spoon the batter into the prepared muffin tins, filling the batter all the way to the top of each tin.
- Sprinkle the streusel topping generously on top of each muffin. For an added for optional ‘crunch’, sprinkle a little crushed praline (nougat) on top of each muffin (see my previous post on how to make crushed nougat).
- Place the muffins in the oven and immediately reduce to 185 C (375 F). Bake about 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for several minutes and serve.