My very best blueberry muffins with lemon streusel
I’m not from a country where you find blueberries that easy! Actually my encounter with blueberries happened in Dubai by the time I lived there, not that they produce them either but due to the huge brit/aussie community, the berries are imported either fresh or frozen. Then I found plenty of them in Canada and UK. I have adopted them since then. It seems that blueberries are one of these things that do good to your body since they’re loaded with antioxidants.
So here is one of the best things you can do with blueberries: a wonderfully good looking blueberry muffin. It’s according to some of those who tried it around me THE best blueberry muffins you may have to eat! There is something about the almond powder in a batter that never fails me!
for 4 big muffins or 8 smaller
Prep: 10 min/ baking: 30 min
- 1 cup fresh blueberries
- ½ cup sugar
- 1 cup flour
- 1 heaped tsp baking powder
- 1 pinch of baking soda
- big pinch of salt
- 1 tsp of lemon zest (Optional)
- 2 tbsp of almond meal (powder)
- 1 large egg
- 1/3 cup mix vegetable oil/melted butter
- ½ cup buttermilk
- 1 tsp vanilla extract
- 2 tbsp of good blueberry jam (or see recipe below)
- 1 tbsp caster sugar
- 1 tbsp of golden sugar
- 1 heaped tbsp of butter
- 1 heaped tbsp of flour
- 1 tsp finely grated zest from 1 lemon
Heat the oven at 200 degrees C. Oil a standard muffin or line 6 muffin liners or cases.
Making blueberry jam
Bring ½ cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is reduced. This should take you less than 10 min. Let cool.
Making the lemon streusel
With your fingers, rub the flour and the butter until combined. Combine the sugars with the lemon zest and add to the flour mix, keep rubbing until you get large chunks of about 1cm throughout.
Making the muffins
In a mixing bowl, sift together flour, sugar, baking powder, and salt.
In another mixing bowl, whisk together eggs, buttermilk, vegetable oil and vanilla.
Mix wet ingredients into dry using as few stirs as possible; we want a slightly lumpy batter. Do not over-mix.
Fold floured blueberries gently into the batter using as few strokes as possible.
Fill each muffin cup all the way to the top with batter.
When the pan is filled with batter, top it with 1 tsp of blueberry jam, swirl gently with a toothpick.
Cover the muffins with the lemon streusel.
Bake muffins for 20 min. Turn the muffin tin around, turn on position “grill” and continue baking for another 10 min until the muffin tops are golden and cooked through.
Let muffins cool for 15 minutes and then gently remove from the tin. Eat preferably at room temperature.