← Breads

Blueberry Muffins

With a crispy streusel topping, fresh berries and whole wheat, these aren't your everyday blueberry muffins.

Breakfast
Yields12
Photo by John
Blueberry Muffins

Ingredients

Muffins

Directions

1.

PREHEAT oven to 375°F; SPRAY 12 muffin cups lightly, or LINE with paper liners.

2.

For streusel, MIX flour and sugar with zest; ADD butter and BLEND with fingertips until crumbly; SET aside.

Muffins

1.

For muffins, STIR all-purpose flour with whole-wheat flour, sugar, baking powder, baking soda and salt in a large bowl; WHISK egg in a medium bowl; WHISK in yogurt, oil and zest.

2.

STIR egg mixture into flour mixture just until combined (batter will be very thick); STIR in blueberries; SPOON into muffin cups; SPRINKLE tops with streusel mixture.

3.

BAKE in centre of oven 25 minutes, until golden and a cake tester inserted in centre of a muffin comes out clean; COOL in cups 10 minutes; REMOVE from tin and SET on a cooling rack to cool completely.

To use frozen berries, measure out 1 cup and toss with an extra 2 tbsp all-purpose flour before adding to batter. Store in a zip-lock bag at room temperature for up to 2 days, or freeze up to 1 month.

Entered by John