Hot off my blueberry picking this past weekend, you knew some blueberry recipes were coming soon to this here blog. If you’ve been reading the Waffle for a little while, you might know where I stand on muffins, which is, when it comes down to it, I’d rather have a donut over a muffin most of the time. But it’s blueberry season, and these aren’t really muffins — they’re more like blueberry coffee cake in an individual serving! (Are you buying this? Clearly I’m in denial). Oh, they might look like regular ol’ blueberry muffins, but these little babies have a hidden secret.
Cinnamon streusel inside the muffin.
No need to surreptitiously lick your finger to pick up the fallen bits of streusel on your plate while no one is looking. The more genteel among us would use a fork, but I can’t say I’ve ever eaten a not-a-muffin with a fork.
The key here is making sure you really cut in the butter until the streusel is like a coarse meal, otherwise you’ll get caved-in spots in your muffins when the water in the butter evaporates. I used whole wheat pastry flour (still trying to make not-muffins healthy) and cut back on the cinnamon from the original recipe. It’s plenty cinnamon-y. And finally, the baking powder amount is correct — I know, I said the same thing — 5 teaspoons?! Yep.
BTW – the ceramic berry basket is from Anthropologie and it looks like it’s still available online. One is sitting on my counter filled with cherry tomatoes. So excited to have found a use for them.
Preheat oven to 400F. Prepare a muffin tin with paper liners.
In a small bowl, mix together flour, brown sugar and cinnamon. Cut in butter with a pastry cutter or your fingers, until it resembles a coarse meal. Chill for 30 minutes.
In another bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, cream together 1/3 c. butter and sugar. One at a time, add in eggs and mix until just combined. Add in flour and milk, alternating between the two, starting with flour and ending with flour. Fold in blueberries and streusel mixture.
Scoop batter into the prepared muffin tin. Bake for 16-18 minutes until muffins spring back when touched lightly.
View Comments (3)
YUM! i want to make them as a loaf...
This recipe is so yummy! I used blackberries, raspberries, AND blueberries when I made them and the combo of the three was so perfect! The secret definitely sets these muffins apart from the regular muffin! LOVE it!
Looks oh so yummy!