Blueberry Streusel Muffins

Howdy y’all!!!

First, I would just like to sincerely apologize for disappearing for about two weeks!!! As most of you know, I’ve been training for a marathon with Team in Training (donate HERE if you want to help me raise $$$ for Leukemia & Lymphoma Society) and I have been so busy with that, and work, that I haven’t had much time to bake. So sad, I know. My poor stand mixer, the lovely Stella, has missed me. Poor thing. 😦 The race is in a 3 weeks (OMG!!!!!) so I will be back in full swing on here soon!

Yesterday, we had our long run for training, and I volunteered to bring breakfast for after the run! I brought the usual breakfast items- bananas, bagels, orange juice, etc., but I wanted to bring something that I made myself too, so, for the first time in a while, I busted out Stella and put her to use! As some of you may know, I have become unhealthily addicted to Pinterest and I found an amazing recipe for Blueberry Muffins on there (this is the link to the original recipe)!  So after reading over the recipe, and changing a few things to my personal liking, Stella and I made some DELICIOUS Blueberry Streusel Muffins! And they were a hit… the recipe was requested by everyone and our tummies were all very happy post-run! And my family was happy too… I had just enough left over for the three of them to have one too! So let’s get started on making these delicious breakfast babies…

You’ll need…

Blueberry Streusel Muffin Ingredients

You’ll need to…

Pre-heat your oven to 425 degrees. Line a 12-cup muffin tin with papers. In a small bowl, mix together your lemon zest and sugar, and set aside for later.

In a small bowl, mix together your sugars, flour and butter until it is crumbly, and set aside for later.

In a small saucepan, combine 1 cup of blueberries, 1 teaspoon of sugar, and your water, and simmer over medium-low heat. Stir constantly, and mash with a potato masher every 2 minutes. Simmer until the berries have broken down and the mixture is thick; about 5-6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

In a medium bowl, mix together flour, baking powder, and salt, and set aside. In the bowl of your stand mixer, or a large bowl, beat together the remaining sugar and eggs until well combined. Slowly mix in butter and oil until well combined, then add your buttermilk and vanilla.

Add in your flour mixture and remaining cup of blueberries, and fold in with a spatula until combined (your batter will be a bit lumpy, but don’t worry—that is how it’s supposed to be!)

Using a cookie scoop, scoop your batter into your muffin tin (fill each cup full to the top.) Add about a teaspoon of the blueberry reduction to each filled muffin cup, and using a skewer or toothpick, gently swirl it into the batter.

Sprinkle streusel over each muffin, then sprinkle your lemon zest sugar on top.

Bake muffins for 16-18 minutes, or until the tops are a nice golden brown. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack to cool completely.

OMG. YUMMERFEST. For real guys… these are absolutely HEAVENLY!!! They are sweet, a little bit tart, and oh so nice!!! These seriously went so fast, I’m sad I didn’t get to eat more… guess I’ll be making more this week!!! 🙂 But seriously, I will be. They are that good. And what a nice treat at the end of a 15 mile run… yes, my tummy was H-A-P-P-Y on Saturday morning!!!

 

Oh, and fun (scary) fact: I learned on Saturday morning, thanks to the women I ran with, that any pre-packaged blueberry muffins/baked goods do NOT use real blueberries, because there is not a large enough blueberry supply in the world. They use blue coloring and blueberry flavor… NOOOOO!!!! Just another reason to make these! Nothing tastes as good as fresh 🙂

 

I hope you all enjoyed learning how to make these DELICIOUS muffins!!! I seriously wish I could mail each of you one (or 5) of these, but sadly I can’t… so I really hope you try these out yourself! I promise you will be happy you made them, and so will anyone you share them with!

I’m off to bed… early run in the morning!

Love,

Katie

…………………………………….

Here’s the full recipe…

Blueberry Streusel Muffins

Ingredients:

Sugar Topping:

1/3 cup sugar

2 tsp lemon zest

Streusel Topping:

3 tbsp white sugar

3 tbsp brown sugar

1/3 cup flour

5 tbsp butter, melted and cooled slightly

Muffins:

2 cups fresh blueberries, washed

1 1/8 cups plus 1 teaspoon granulated sugar

1 tbsp water

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1 tsp sea salt, fine

2 large eggs

4 tbsp (½ stick) unsalted butter, melted and cooled slightly

¼ cup vegetable oil

1 cup buttermilk

2 tsp vanilla extract

You’ll need to…

1. Pre-heat your oven to 425 degrees. Line a 12-cup muffin tin with papers.
2. In a small bowl, mix together your lemon zest and sugar, and set aside for later.
3. In a small bowl, mix together your sugars, flour and butter until it is crumbly, and set aside for later.
4. In a small saucepan, combine 1 cup of blueberries, 1 teaspoon of sugar, and your water, and simmer over medium-low heat. Stir constantly, and mash with a potato masher every 2 minutes. Simmer until the berries have broken down and the mixture is thick; about 5-6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
5. In a medium bowl, mix together flour, baking powder, and salt.
6. In the bowl of your stand mixer, or a large bowl, beat together the remaining sugar and eggs until well combined.
7. Slowly mix in butter and oil until well combined, then add your buttermilk and vanilla.
8. Add in your flour mixture and remaining cup of blueberries, and fold in with a spatula until combined (your batter will be a bit lumpy, but don’t worry—that is how it’s supposed to be!)
9. Using a cookie scoop, scoop your batter into your muffin tin (fill each cup full to the top.)
10. Add about a teaspoon of the blueberry reduction to each filled muffin cup, and using a skewer or toothpick, gently swirl it into the batter. Sprinkle streusel over each muffin, then sprinkle your lemon zest sugar on top.
11. Bake muffins for 16-18 minutes, or until the tops are a nice golden brown. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack to cool completely.

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