i’ve been in a baking frenzy lately, on the lookout for the best of the best. i’m still debating whether or not i should call this the ultimate muffin recipe…but either way, these muffins are pretty amazing. they look and taste like they are from a bakery – moist and delicious with an extra-large, streusel-covered top. they are definitely the best muffins i have made so far, and the recipe is super easy. even though they are totally unhealthy, they are worth it! i actually made a healthier version for the kids (adding flaxseed and zucchini, halving the sugar, and substituting with gluten-free flours), but it really just doesn’t compare to these beauties.
double streusel blueberry muffins
(the recipe i adapted this from calls these ‘to die for’ muffins. they’re right!)
1 1/2 cups of flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegie oil
1/3 cup milk
1-2 cups blueberries (i just used frozen ones)
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter (softened)
1 1/2 teaspoons cinnamon
preheat oven to 400 degrees. grease muffin tin. (this recipe makes 6 big muffins.)
combine flour, sugar, salt, and baking powder.
put vegie oil into a 1 cup measuring cup, add the egg, then add enough milk to fill the cup to the top. mix into the flour mixture. fold in blueberries.
mix the crumble topping ingredients together.
fill each muffin cup halfway up with batter, sprinkle on a generous amount of the crumble topping, then fill it the rest of the way to the top with batter. then sprinkle another generous amount of crumble topping on top. i know, i know. but this way you get the streusel not only on the top, but also running through the muffin. (see above picture.) it makes a big difference in the yum factor!
bake these cuties for about 20-25 minutes or till done. (btw, i personally never really go by time with baking, just sight and feel.) let them cool a few minutes before popping them out. they store well and will make your family happy!