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Prep time
20 minutes
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Cook time
20 minutes
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Makes
9 muffins
Author Notes
A summertime classic, these muffins are studded with extra berries and topped with a brown sugar streusel.
Adapted from Domino Sugar. —Posie (Harwood) Brien
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Ingredients
- For the muffins:
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1 3/4 cups
(210g) flour
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1/4 teaspoon
salt
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1 tablespoon
baking powder
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2 tablespoons
lemon powder (optional; you can add 1 teaspoon of lemon zest in its place, if you'd like)
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1
egg
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1/2 cup
(106g) dark brown sugar
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1/2 cup
(113g) plain yogurt
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1/4 cup
(50g) vegetable oil
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1/4 cup
(56g) milk
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1 1/2 cups
fresh or frozen blueberries
- For the streusel:
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1/4 teaspoon
cinnamon
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1/4 cup
(30g) flour
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2 tablespoons
packed dark brown sugar
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2 tablespoons
melted butter
Directions
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Preheat the oven to 400° F.
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In a medium bowl, whisk together the flour, salt, baking powder, and lemon powder (if using). In a separate large bowl, mix together the egg, brown sugar, yogurt, and vegetable oil.
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Add the dry ingredients and the milk (alternating) to the wet ingredients, mixing to combine with each addition.
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Fold in the blueberries with a gentle hand.
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Make the streusel: Combine the cinnamon, flour, and brown sugar in a small bowl. Add the melted butter and mix to form clumps.
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Spoon the batter into muffin cups or a greased muffin pan. Top with the streusel. (In terms of ratios, my perfect blueberry muffin follows the rule of three: one-third berries, one-third batter, and one-third streusel topping. )
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Bake for about 20 minutes (start checking at 15 minutes) and remove when muffins are golden brown and the berries are bubbling with juice. Let cool.
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