One muffin a day keeps the doctor away! That’s what they say, right? ;) Well… muffins are definitely on my list of favorite bakes and should definitely show up on a plate more often… maybe not every day but close to that. If you are not using too much sugar or fat in a muffin recipe they are not that bad actually. Definitely “more healthy” than a cupcake with a buttercream topping, right!? Anyway. It’s all about muffins today since we are celebrating “Muffin Day” today, so grab one of these delicious Blueberry Streusel Muffins… they will be gone on no time, so be quick!
Every time I am celebrating one of these “foodie holidays” here on the blog it’s not just in my imagination so I can talk about something… these days really exist ;) Somebody is celebrating these foodie holidays somewhere. Muffin Day, Cheesecake Day, Ketchup Day… they are all real. Maybe not all are useful but they are celebrated for a reason. Today is all about muffins – the ugly brothers and sisters of the flamboyant cupcakes. Sorry – had to make that joke :P Muffins and cupcakes often look alike when coming out of the oven but cupcakes are bedazzled later on and muffins stay the way they are ;)
Well… of course there is a difference (most of the time). Muffins tend to have much more stuff inside. Cupcakes normally have a pretty simple base – a vanilla cake or chocolate cake… maybe other flavors but still simple. The “action” happens on top of the cake base. Muffins, on the other hand, are often packed with nuts and fruits. Maybe some streusel or a glaze on top, but that’s it. As a famous person once said, “Inner beauty never needs makeup”. Dunno who that famous person was, but I like the quote :P
Some of my food blogger colleagues also celebrate today’s Muffin Day – so if you want to see more muffins you should check out their blogs. Their recipes are in German though, but I think Google will do a perfect job translating if you are interested in one of these recipes ;) Here on the blog you can also find several more muffin recipes – check them if you are a muffins fan!
SalzigSüssLecker: Orangencreme Muffin
LECKER&Co: Zimtschnecken Muffins mit Glasur
Ina Is(s)t: Schoko Babka Pull Apart Muffins mit Hefeteig
Nom Noms food: Donut-Muffins mit Mandarinen-Vanille-Marmelade
moey’s kitchen: Zitronen-Mohn-Muffins
1x umrühren bitte aka kochtopf Weisse Schokoladen-Muffins
S-Küche: Die saftigsten Schokomuffins – Nougat inside
INGREDIENTS / ZUTATEN
For the Streusel:
2/3 cup (90g) all-purpose flour
1/4 cup (50g) muscovado sugar
1 tsp. vanilla sugar
1/4 cup (60g) butter
For the batter:
2.5 oz. (70g) butter, melted
1/2 cup (100g) muscovado sugar
3/4 cup (170g) sour cream
1/2 tsp. vanilla extract
zest from 1/2 organic lemon
1 large egg
1 1/2 cups (200g) all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
10.5 oz. (300g) blueberries, fresh or frozen (and thawed)
Für die Streusel:
90g Mehl (Type 550)
50g Mascobado Zucker
1 TL Vanille Zucker
60g Butter
Für den Teig:
70g Butter, geschmolzen
100g Mascobado Zucker
170g Schmand
1/2 TL Vanille Extrakt
Abrieb von 1/2 Bio-Zitrone
1 Ei (L)
200g Mehl (Type 550)
1 1/2 TL Backpulver
1/4 TL Natron
1/4 TL Salz
300g Blaubeeren (frisch oder gefroren und aufgetaut)
DIRECTIONS / ZUBEREITUNG
2. For the streusel add the flour, muscovado sugar, and vanilla sugar to a bowl and mix well. Add the butter in small pieces and rub everything between your fingers until streusel form. Place in the fridge until needed.
3. Melt the butter and let cool down a bit. Add to a large bowl and mix with the muscovado sugar, sour cream, vanilla extract, lemon zest, and egg until well combined. Mix the four with baking powder, baking soda, and salt – add to the bowl and mix until just combined. Add the blueberries and fold in. Divide the batter between the paper liners and sprinkle with the streusel. Bake for 25-30 minutes or until a wooden skewer inserted into the center of the muffins comes out clean. Take out of the oven, take the muffins out of the tin and place on a wire rack to cool down completely.
2. Für die Streusel das Mehl mit dem Mascobado Zucker und Vanillezucker in einer Schüssel vermischen. Die Butter in kleinen Stücken dazugeben und dann mit den Fingern alles zu groben Streuseln verarbeiten. Bis zur Verwendung in den Kühlschrank stellen.
3. Die Butter für den Teig schmelzen und etwas abkühlen lassen. In eine große Schüssel geben und mit dem Mascobado Zucker, Schmand, Vanille Extrakt, Zitronenabrieb und Ei verrühren. Das Mehl mit Backpulver, Natron und Salz vermischen und dann zur Schüssel dazugeben und kurz unterrühren. Die Blaubeeren dazugeben und vorsichtig unterheben. Den Teig auf die Papierförmchen verteilen und dann mit den Streuseln bestreuen. Für 25-30 Minuten backen – mit einem Holzspieß testen ob noch Teig kleben bleibt und die Muffins erst herausholen, wenn er sauber herauskommt. Die fertigen Muffins aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Blueberry Streusel Muffins
- Prep Time: 20m
- Cook Time: 30m
- Total Time: 1h
- Yield: 10 1x
- Category: Muffins
- Cuisine: American
Description
A classic bake you can find in almost every coffee shop: Blueberry Streusel Muffins. Delicious big muffins packed with loads of sweet blueberries. So good!
Ingredients
Instructions
Notes
Enjoy baking!
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