Fresh Summer Blueberry Muffins With Streusel Topping
Chef Maryam Ghargharechi
Blueberry Muffins light and fluffy filled with juicy blueberries and top with streusel.
2 cup fresh blueberries
1 cup buttermilk
1 cup sugar
1/2 cup butter
1 tsp baking soda
1 1/2 tsp baking powder
2 1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup chopped pecans
1 tsp ground cinnamon
Sieve the flour into a large mixing bowl to remove any lumps. Add the baking powder and baking soda, combine the ingredients set to the side.
Melt the butter and leave to cool before adding to a mixing bowl. Then add the cold butter mix with sugar, eggs, and buttermilk. Whisk together until combined. Pour the wet ingredients into the dry ingredients and fold together using a wooden spoon until there no more clumps of flour. Do not over mixed. Add the fresh blueberries to the batter and fold through gently until they are well distributed through.
Divided the muffin batter between 18 lined or greased muffin tins. The batter should come up nearly to the top. Place the muffins into a 425˚F oven and immediately turn the heat down to 350˚F and cook the muffins for 20-25 minutes or until the tops spring back when pressed. Cool the muffins on a wire rack before serving.
SHARE YOUR THOUGHTS WITH US IN THE COMMENT SECTION.