Blueberry Muffins With Streusel Topping |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Muffins loaded with blueberries and a sweet streusel topping packs a great flavor using buttermilk and pastry flour. This is how I make my kids favorite snack or on the go breakfast. They can never get enough! They come out moist inside with a nice crunch on top and are always requested ;) Ingredients:
2 1/2 cups cake flour (pastry flour) |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 cup sugar |
1/4 teaspoon salt |
2 eggs, beaten |
1 cup buttermilk |
1/2 cup unsalted butter |
1 1/2 cups blueberries |
1/3 cup sugar |
1/4 cup flour |
2 tablespoons butter |
Directions:
1. Preheat oven 400°F.
2. Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
3. Fold in blueberries (if using frozen DO NOT THAW). Spoon batter into greased muffin cups.
4. For topping, combine sugar and flour. Cut in butter until mixture resembles course crumbs; sprinkle about 1 tablespoon over each muffin.
5. Bake til golden brown. Bake at 400 F for 20 -30 minutes.
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