Looking for a traditional blueberry muffin with streusel topping recipe? Look no further - these are guaranteed to hit the right spot!
Photographs: Natasha Liviero / Unsplash
Text: Natasha Liviero
Makes 12 x regular-size muffins
Streusel topping ingredients:
17g white granulated sugar
17g brown sugar
3g ground cinnamon (or to taste)
150g white granulated sugar
Zest of 2 lemons
210g flour, sifted
10g baking powder
3g ground cinnamon (optional)
100g canola/sunflower/neutral oil
10g vanilla extract
1 XL egg
150g blueberries (fresh or frozen)
Make the streusel by melting the butter and then cooling without solidifying.
Add the remaining streusel ingredients, mix until they resemble breadcrumbs and refrigerate until needed.
Set oven to 190°C and line a 12-hole, regular-size muffin pan with paper cases.
In a large bowl, zest two lemons and massage the zest into the sugar with your fingertips.
Add the flour, baking powder, salt and cinnamon if using. Mix with a spatula and then make a well in the centre.
Mix the buttermilk, oil, vanilla and egg in a jug until well combined.
Pour the liquid into the centre of the flour mixture and mix until just combined.
With your hands, coat the blueberries with the flour.
Gently stir the coated blueberries through the batter.
Spoon the mixture into the muffin cases, evenly distributing the blueberries.
Sprinkle the streusel on top of each muffin without overcrowding the tops.
Bake for 20-22 minutes until golden. Remove from the oven and cool for 3-5 minutes before removing the muffins and placing on a cooling rack.
They are best eaten the day they are made.
Store in an airtight container for up to three days.