Far out this year has gone so, so fast! All of a sudden its September. Pretty sure last time I checked it was like, March or something? Goodness. However September does mean that the end to this gross humid summer weather is in sight. Just don't mention that I was complaining about the heat when its February and i'm freezing my ass off. However we go to Canada on Monday morning, which I am SO excited about. We have family there who live on a lake on Vancouver island, which is amazing enough, but theres also going to be a wedding! Which I am making the cake for... a little bit nervous but I managed to make a monster for our wedding and have had a lot of cake practice since then so it should be fine! I hope.
These are a giant hit in our house. They are a take on the blueberry muffins that Mum makes. Mum is an incredible cook. I am so lucky to have grown up in a household with amazing parents where it was standard practice to make everything from scratch. Somehow she manages to whip them up in about 30 seconds flat, and before I know it they are in the oven and cooking. And they always taste amazing. I will never get over how she manages to just produce food out of nowhere whenever anyone even mentions coming for a visit. Its incredible. Her scones are another thing that just materialize out of nowhere, but i'll save that recipe for another day. The recipe comes from the great baking goddess herself, Alison Holst. I think the book it comes from is called "marvelous muffins" or something along those lines. She has written a zillion books on everything from bread to baking to mince, and she's like the grandmother of NZ cooking. Amazing.
I have added a streusel topping to these, because streusel makes everything better. The recipe here makes a generous amount, so feel free to dial it back if you don't want a huge amount on your muffins, or leave it out completely. Either way these come together super quickly, theres no waiting for butter to soften, so you can pop them in the oven and have muffins in about 20 minutes! What a giant win.
A small tip with muffins - make sure that when you are incorporating the wet ingredients to the dry, you want to mix them to the point where they are just combined, and there are no more dry bits. Any more and they won't turn out as lovely and fluffy and light.
I used these cute wee Muffin moulds to make these. If you make them in a tin make sure that you give the cups a really good grease or spray with baking spray to ensure easy lifting. Sometimes I like to pop a strip of baking paper in the hole so that I can grab it from either side once the muffins are cooked and remove them easily. Or you can also use paper muffin cases in the holes, which make clean up significantly easier, seeing as washing muffin tins sucks!
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! If you would like to scale this recipe or convert for another pan size, use my calculator!Print
Blueberry Streusel muffins
- 2 cups (250g) All purpose flour
- 4 tsp (20g) Baking powder
- 1 tsp (5g) Cinnamon
- ½ cup (100g) Sugar
- Pinch of Salt
- 1 stick (110g) butter
- 1 cup (250ml) Milk
- 1 egg
- 1 ½ cups blueberries, fresh or frozen
- ¾ cup (150g) sugar
- ¾ cup (95g) Flour
- 1 Tbsp (15ml) water
- 1 ½ tsp Cinnamon
- ¼ cup (55g) butter
Combine all ingredients until crumbly. Rest in the fridge until needed.
- Preheat oven to 440f/220c. Grease a 12 hole muffin pan. Sift the first five ingredients into a large bowl, and set aside.
- In a small pan, melt the butter. Allow to cool slightly, then add the milk and the egg, and whisk lightly to mix.
- Mix the blueberries with the dry ingredients and toss well to combine. Make a well in the centre. Add the wet ingredients, and mix carefully to just combine. The dry ingredients should be just damp. Take care to not over mix.
- Divide between the 12 pans, and top with the streusel topping or cinnamon. Bake for 12-15 minutes, or until the tops spring back. If you are using frozen berries, adjust the cooking time by five minutes.
Adapted From 'Alison Holst'