Here’s our idea of an ideal breakfast muffin: Light, sweet cake punctuated with the bright tang of fresh blueberries -- then piled high with nutty streusel topping
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup canola oil
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 2/3 cup walnut halves coarsely chopped
- 1/4 teaspoon ground cinnamon
- 4 tablespoons butter cut into small pieces
- Yield: 12 Servings
- Preheat oven to 375°F. Line a 12-muffin pan with liners.
- For the muffins, combine the flour, sugar, baking powder, nutmeg, and salt in a medium bowl. Combine the milk, oil, eggs, and extract in a separate bowl. Pour the liquid mixture into the dry mixture and stir until just moistened. (Don’t overwork the batter). Gently stir in the blueberries. Spoon batter into the prepared muffin cups.
- To make the streusel topping, combine the flour, sugar, walnuts, and cinnamon in a bowl. Use your fingers to rub the butter into the mixture until it begins to stick together and form crumbs when pressed. Sprinkle the topping evenly over the batter-filled muffin cups.
- Bake in the center of the oven until the muffin tops are nicely browned and a toothpick inserted into the center comes out clean, about 23-25 minutes. Remove from the oven and cool 5 minutes. Remove muffins from the pan and cool at least 10 minutes longer on a wire rack before serving.