Mini Streusel Blueberry Muffins
As daylight extends and with spring only ten days away, I can't help but dream about planting the garden with fresh herbs and fruit-bearing shrubs. Also, the dark and rainy days are concluding, making me long for fresh fruits, veggies, and lighter bites, perfect for on-the-go meals.
Over the years, I've noticed a preference for sweet bites that are lower in sugar but not lacking in flavor. Therefore, I've downsized the sugar amounts in each component below. The whole berries, vanilla, a touch of acid, and heightened spice create a fresher, lighter option providing a balanced morsel.
Whatcha Need
Blueberry Jam
1 1/2 pints fresh blueberries
1 teaspoon sugar
Muffin Batter
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 large eggs
4 tablespoons melted and cooled unsalted butter
1/4 cup vegetable oil
1 cup milk
2 teaspoons vanilla extract
1/2 lemon zested
Streusel Crumble
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon cinnamon
1/2 stick salted butter, melted
How It’s Made
Preheat oven to 425 degrees.
Lightly coat mini muffin tins with vegetable oil spray.
Prepare the jam: in a small saucepan over medium heat add the whole blueberries and sugar. Bring to a low simmer. Slowly mash the berries with a wooden spoon several times while stirring frequently. Sauce will thicken into a jam consistency in 5 to 6 minutes. Remove from heat and let cool to room temperature about 15 minutes.
Make Batter: Whisk flour, baking powder and salt together in a large bowl. Set aside.
In a medium bowl, whisk together sugar and eggs until thick and well combined. Slowly whisk in melted butter and oil just until combined. Slowly whisk in milk and vanilla until mixed.
Gently fold the egg mixture into the flour mixture using a spatula until just moistened. Do not overwork as the batter should be lumpy with a few spots of dry flour visible.
Fill muffin cups 1/2 full with batter. Top with a teaspoon of berry jam swirled into batter with a small fork or toothpick. Divide the remaining batter between muffin cups. The batter should completely fill the cups and mound slightly. Divide the remaining jam mixture between muffin cups. Swirling to incorporate.
Streusel crumble: In a small bowl, whisk flour, sugar and cinnamon. Pour in melted butter and stir with a fork making a crumble. Spoon crumble over muffins.
Bake, rotating the muffin tin halfway through, until the tops are golden and just firm to touch; about 16 -18 minutes.
Cool the muffins in the tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving.