I found this recipe recently and it puts to shame my (former) favorite blueberry muffin recipe! This one is a true winner.
Streusel:
3 T. sugar
3 T. packed
brown sugar
3 T. whole
wheat flour
2 T. melted
butter
Muffins:
3 cups whole
wheat flour
2 ½ tsp. baking
powder
½ tsp. baking
soda
1 tsp. salt
1 cup sugar
2 large eggs
4 T. melted
butter
¼ cup vegetable
oil
1 ¼ cups buttermilk
1 1/2 tsp vanilla
extract
1 1/2 cups fresh
blueberries
For the
Streusel:
Combine sugar,
brown sugar, flour, and salt in bowl.
Add melted butter and toss with fork until evenly moistened and mixture
forms large chunks with some smaller chunks.
Set aside.
For the
muffins:
Adjust oven
rack to middle position and heat oven to 400 degrees. Line muffin tins with paper muffin cups. Whisk flour, baking powder, baking soda, and
salt together in large bowl. Whisk
sugar, eggs, butter and oil together in separate bowl. Whisk buttermilk and vanilla into sugar
mixture until combined.
Stir sugar
mixture into flour mixture until just combined.
Gently fold in blueberries. Fill
muffin tins to top of cups. Sprinkle
tops with streusel.
Bake until
golden brown, about 20 to 25 minutes.
