blueberry buttermilk muffins with streusel crumb topping

There is nothing better than a muffin with a giant dome and streusel topping! When I lived for a summer in New York City, I found a hole-in-the-wall bakery near my job that served the biggest muffins you have ever seen, all with a perfect crunchy crumbly top. This recipe is inspired by those muffins. The batter yields perfectly moist and fluffy muffins, thanks in part to the buttermilk. I prefer using large, whole blueberries but you can also cook down the blueberries with some sugar and mash to create a blueberry swirl throughout the batter. Enjoy with a cup of coffee or tea and the Sunday New York Times.

 

Streusel Topping:

  • All-purpose flour (1/2 cup)

  • Butter (4 tablespoons, melted)

  • Sugar (1/3 cup)

  • Cinnamon (1 teaspoon)

 

Muffin Batter:

  • Sugar (1 and 1/8 cups)

  • Eggs (2 large)

  • Butter (4 tablespoons, melted and slightly cooled)

  • Canola oil (1/4 cup)

  • Buttermilk (1 cup)

  • Vanilla extract (1 and 1/2 teaspoons)

  • All-purpose flour (2 and 1/2 cups)

  • Baking powder (2 and 1/2 teaspoons)

  • Whole fresh blueberries (1 and 1/2 cups, or more if you like fruit-heavy muffins!)

 

  1. Preheat the oven to 425 degrees.

  2. Line a muffin tin (fit for 12 muffins) with muffin liners, or spray with non-stick cooking spray.

  3. In a small bowl, mix 1/2 cup of flour, 4 tablespoons of melted butter, 1/2 cup of white sugar, and cinnamon with a fork. The mixture will start to form clumps. Set aside to use as streusel topping. 

  4. In a large mixing bowl, whisk the sugar and eggs until pale yellow and smooth.

  5. Add the melted butter, oil, buttermilk and vanilla and mix again until smooth.

  6. Add flour and baking powder and fold together with a spatula until the batter no long has visible clumps of flour (but do not overmix).

  7. Fold in the blueberries.

  8. Using a large spoon, distribute batter evenly across all 12 muffin liners. Top each with a heaping spoonful of streusel.

  9. Bake for 16 or 18 minutes, until the tops are slightly brown and the muffins are no longer jiggling in the middle. Be sure to rotate the muffin tin halfway through baking.

  10. Remove and let cool for 10 minutes in the muffin tin. The muffins will continue to bake and set as they cool.