Bakery High Altitude Blueberry Muffins With Streusel
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Take a bite out of these light and fluffy muffins bursting with sweetness from juicy blueberries and topped with a bakery style streusel.
Yield: 12
Equipment
- 1 standard 12 cup muffin tin
Ingredients
Blueberry Muffin Batter
- 2 ¼ cup all purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ cup unsalted butter melted
- 2 eggs large
- 2 teaspoon vanilla extract
- ½ cup milk
- 1 cup blueberries fresh or frozen
Streusel
- ⅛ teaspoon salt
- 1 cup all purpose flour
- ½ cup white sugar
- ¼ cup brown sugar
- 6 tablespoons unsalted butter melted
Instructions
- Preheat oven temperature to 375 ℉
- Mix together flour, sugar, salt, and baking powder.
- Add melted butter, eggs, and vanilla extract. Mix until batter is smooth.
- In a separate bowl mix together salt, flour, sugar, and brown sugar.
- Add melted butter and mix until the streusel is crumbly.
- Gently fold blueberries into muffin batter.
- Fill muffin cups to the top and generously sprinkle with streusel. Press the streusel slightly into the batter.
- Bake the muffins for 25 minutes or until golden brown.
Notes
TIPS FOR SUCCESS:
- ALWAYS add frozen blueberries at the very end to avoid the muffin batter turning purple
- Allow muffins to cool on a wire rack before removing muffin liners