Name: Blueberry Streusel Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 280 g plain flour; 120 g caster sugar; 2 tsp baking powder; ½ tsp salt; 200 ml milk; 1 egg; 80 g butter, melted; 1 tsp vanilla extract; 200 g blueberries; 50 g plain flour; 40 g caster sugar; 30 g cold butter, diced; ½ tsp ground cinnamon

Blueberry Streusel Muffins

Tall blueberry muffins with a crumbly cinnamon streusel on top, baked until the berries burst and the crumb is golden.

40 min total Serves 12 servings Easy

Blueberries, flour, butter, sugar: four ingredients you can find in any kitchen, and the beginning of a bakery-style muffin with a high dome. The domed top comes from starting the oven hot, at 200°C / 390°F, for the first few minutes, which makes the batter spring up before the crust sets, and then lowering it so the centre cooks through.

The batter is mixed in two bowls and stirred together as little as possible. Lumps are fine. Overmixing develops gluten, which makes muffins tough and tunnelled. The melted butter and milk make a moist, tender crumb, and tossing the blueberries in a spoonful of flour stops them sinking to the bottom.

Pile the streusel on thickly. It is flour, sugar, cinnamon and cold butter, rubbed together until it looks like damp breadcrumbs, and it bakes into a sweet, crunchy crust over the soft cake. Fill the cases almost to the top. Cool the muffins for 10 minutes in the tin so they set, then lift them out.

The Method for Blueberry Streusel Muffins

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Heat the oven to 200°C / 390°F and line a 12-hole muffin tin with paper cases. Rub the streusel ingredients together into crumbs.
Mix 280 g flour, 120 g sugar, the baking powder and salt. Whisk the milk, egg, melted butter and vanilla and stir into the dry mixture until just combined.
Toss the blueberries in 1 tablespoon of flour and fold in gently. Fill the cases and cover with the streusel.
Bake for 5 minutes, then lower the oven to 180°C / 355°F and bake for 20 minutes more until golden. Cool in the tin for 10 minutes.

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Worth Getting Right

Stir until just combined; a lumpy batter is correct.
Use frozen blueberries straight from the freezer if you like.
Fill the cases generously for a bakery-style dome.

Serve It With

Hot coffee · Cold milk · Butter · Fresh fruit

Storage

Keeps in an airtight tin for 3 days.