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. But butter might taste even better. Baked muffins can be frozen in airtight bags up to 3 months. Using thawed 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 

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.