Blueberry Streusel Muffins with Cinnamon

blueberry streusel muffin cinnamon fresh fruit victoria gourmet recipe

Can anyone resist a freshly baked blueberry muffin? Certainly not me especilaly when the moist cake is crowned with cinnamon scented streusel topping! This recipe works with any fresh fruit or frozen fruit- no need to thaw!

Ingredients

2 teaspoons Cinnamon

Streusel Topping

1 cup all-purpose flour

3 tablespoons packed light brown sugar

2 tablespoons granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, melted

Muffins

1 3/4 cups all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 eggs, room temperature

1/2 cup canola oil

3/4 cup milk (preferably whole or 2%)

1 teaspoon vanilla extract

1 1/2 cups blueberries

Recipe Info

Difficulty Level:

Easy

Prep Time:

15 minutes

Cook Time:

25-30 minutes

Total Time:

45 minutes

Serving size:

18

Directions

1. Preheat oven to 375°F. Lightly grease muffin tins or line with paper cups. Set aside.

2. Make the streusel topping: In a mixing bowl, combine the flour, sugars, baking powder, salt and cinnamon. Stir in the melted butter and mix until you have pea size clumps. Set aside.

3. Make the muffins: In a bowl sift together the flour, baking powder, salt and Cinnamon.

4. In the bowl of stand mixer fitted with a paddle attachment or using a handheld mixer, beat the sugars, eggs and canola oil until light and fluffy, about 3 minutes. Stir in the milk and vanilla.

5. Add in the flour mixture and beat until just combined. By hand, fold in the blueberries, Spoon the batter evenly into the prepared muffin tin.

6. Top each muffin with a handful of the streusel topping.

7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes it the pan before serving.

See Victoria's suggestions for gluten-free substitutions for this recipe here.