We are big blueberry fans at our house. They usually find their way to our mouths in one form or the other on a daily basis, starting with a blueberry smoothie or yogurt topped with them for breakfast. They’ll show up in almost all of the salads I will prepare for lunch or dinner and you just know you’ll find them in a cobbler, crumble or pie occasionally. These Very Berry Blueberry Streusel Muffins tend to make their appearance at dinner served along side homemade chicken noodle soup, grilled chicken or steak.
They are so much better than those that come in a box — you know the ones, right? We talked about that recently. I just know you’re going to love these as much as we do. And they freeze well. Of course, you have to have some left over to do that which almost NEVER seems to happen around our house.
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup buttermilk
- 1 egg
- 1 cup (or more) blueberries
- 1 teaspoon lemon extract
- fine zest of one lemon
- 2/3 cup dark brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 2 Tablespoons softened unsalted butter
- Preheat the oven to 400 degrees.
- Spray the muffin tins with nonstick spray. I make these as large muffins. You can also use muffin liners, but I even spray them with nonstick spray.
- Combine 1 1/2 cups flour, the granulated sugar, salt and baking powder and set aside.
- Mix together the buttermilk, egg, lemon extract, and zest.
- Gradually fold together the dry ingredients and the wet ingredients. Do not over mix or you will have tough muffins.
- Gently fold in the blueberries and fill the muffin cups almost full.
- Mix together the dark brown sugar, 1/4 cup flour, cinnamon and softened butter with a fork. Spoon over the tops of the muffins. Do not use excessive streusel or the muffins will flatten. You may have streusel topping left over.
- Bake for approximately 20 minutes until the tops are golden.
- Remove the muffin pan from the oven and allow it to rest at a slant (prop if necessary) for about 5 minutes before removing the muffins.
- Tap the muffin pan on the cabinet top if needed to remove them from the pan.
- Serve warm with unsalted butter, if desired.
