Blueberry Muffins

Blueberry Streusel Muffins

Toronto cookbook writer Rose Reisman posted this Starbucks blueberry muffin "copycat" recipe on Instagram. She uses oil in her crumble topping, I use butter (it tastes better.) Baked muffins can be frozen in airtight bags up to 3 months. Thawing frozen blueberries can discolour the batter so if you want to use frozen blueberries without defrosting them, check out the recipe that follows this one.

• 1 cup white granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup sour cream or plain yogurt
• 2 tsp. pure vanilla extract
• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/8 tsp salt
• 1-1/2 cups fresh (washed and drained) or frozen (defrosted and drained) blueberries
• 2 tsp flour

Streusel Topping:

• 2/3 cup flour
• 1/2 cup white granulated sugar
• 4 Tbsp melted butter

1. Mix together: 1 cup sugar, 1/2 cup oil, 2 eggs, 1 cup sour cream or yogurt.
2. Add 2 tsp. vanilla, 1-3/4 cups flour, 1 tsp baking soda and mix until flour is blended in.
3. Toss 2 tsp flour with 1-1/2 cups drained blueberries. Gently fold berries into batter.
4. In separate small bowl mix streusel ingredients: 2/3 cup flour, 1/2 cup sugar, 4 Tbsp butter.
5. Spray 12 muffin cups with vegetable oil spray.
6. Scoop muffin batter into muffin cups, then top each with streusel mixture.
7. Bake in preheated 425 degree F oven for 8 minutes.
8. Reduce heat to 375 degrees F and bake another 10 minutes or until tester comes out clean.

Berry Muffins with Frozen Berries

Makes 1 dozen muffins. This recipe is easily doubled.

Use frozen blueberries or other berries like raspberries or cranberries.

Sugar can be reduced by as much as half.  You could also use 1/2 cup brown and 1/2 cup white sugar in the batter instead of 1 cup white sugar. Brown or white sugar can be used for the topping.

If using fresh berries, reduce the baking time.

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2  cup softened butter
• 1 cups white granulated sugar
• 2 large eggs at room temperature
• 1/2 cup 2% or whole milk
• 1 tsp. vanilla extract
• 1 cup frozen unsweetened blueberries, unthawed
• Topping: 1 Tbsp sugar + 1/4 tsp. ground nutmeg or cinnamon

1. In a separate bowl, combine 2 cups flour, 2 tsp baking powder, 1/4 tsp salt.

2. Using a large bowl and electric mixer, cream 1/2 cup butter, 1 cup sugar until butter lightens in colour.

3. To butter mixture, add 2 eggs, 1/2 cup milk, 1 tsp. vanilla. Mix well.

4. By hand (to avoid over-mixing) stir in flour mixture just until moistened.

5. Fold in frozen blueberries.

6. Fill 12 greased or paper-lined muffin cups 2/3 full of batter.

7. Combine sugar and nutmeg or cinnamon and sprinkle over muffins.

8. Bake in preheated 375 degree oven until a toothpick comes out clean, about 20-25 minutes.

9. Let muffins cool in pan for ten minutes before removing to a wire rack.