Blueberry Walnut Streusel MuffinsBy Marge Perry & David Bonom
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
- Yield: 12 muffins
All you need for this recipe and more...
For the muffins:
- 2 cups of all-purpose flour
- 3/4 cup of sugar
- 2 teaspoons of baking powder
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1/2 cup of milk
- 1/2 cup of canola oil
- 2 eggs lightly beaten
- 1 teaspoon of vanilla extract
- 1 cup of fresh blueberries
For the topping:
- 3/4 cup of all-purpose flour
- 1/2 cup of packed light brown sugar
- 2/3 cup of walnut halves coarsely chopped
- 1/4 teaspoon of ground cinnamon
- 4 tablespoons of butter cut into small pieces
- 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. (Donâ€™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.