A slice of moist cake stuffed with blueberries and topped with crunchy streusel makes for a great start to any day.
Jack says muffins are cake. Whether you use fresh or frozen blueberries, a batch of these muffins is easy to whip up anytime. They’re a favorite with fried eggs and fresh fruit for a tasty, satisfying brunch. Today, I made the recipe again, but in a 9-inch springform pan for a lovely snack to go with afternoon tea. A warm slice of this cake with a scoop of vanilla bean ice cream would be an indulgent way to end a dinner – and an absolutely wrong way to begin your day!
Streusel-Topped Blueberry Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 2 eggs
- 1/3 cup plain yogurt
- 1 cup fresh blueberries or thawed frozen blueberries
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin tin or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in a large bowl.
- Mix oil, egg and yogurt in a medium bowl.
- Stir oil mixture into flour mixture until just mixed.
- Fold in blueberries.
- Fill muffin cups right to the top.
- Mix together streusel topping ingredients.
- Place even amounts of topping on each muffin.
- Bake for 20 minutes in a preheated oven. A wooden stick inserted into center of muffin will come out clean when muffins are done.
Makes 12 streusel-topped blueberry muffins.