Muffins are one of the quickest, easiest treats to whip up. Perfect for on a whim style baking, I must admit. Although they are quick to whip together, they always seem so special and make the kitchen feel even more inviting and cozy. These blueberry streusel muffins are no exception and they are a huge hit every time I make them. A buttery dough, bursting with juicy berries and topped with everyone's favorite: a buttery, brown sugar streusel.
I don't remember eating a lot of muffins in my youth. My dad was a fabulous cook, and a very good baker, but muffins weren't something he made. I didn't really start making them until my son was a toddler. Without a doubt, I've made banana muffins more than any other flavor just because I always have a few overripe bananas hiding in the bottom of the fruit bowl. While I love banana muffins, it's fun to switch it up and these blueberry streusel muffins are always a hit.
Jason and I have 4 sons between us, so this is an educated statement and proven fact in our house: boys love blueberries. My husband, our 4 boys, my dad, my grandfather, they all love/loved blueberry ANYthing. I even read an article once that had done a study showing that blueberry pie was hands down the most popular pie amongst males. Have you ever heard of the old-fashioned dessert blueberry boy-bait? I rest my case. Just a funny little fact.
Now, having written all of that, I have to tell you that the ladies in your life will surely love these too. I know I do. My daughter is more of a banana muffin fan, but I'm working on her.
A few muffin tips:
I know I sound like a broken record, but I will never stop telling you this: Do not, I repeat, DO NOT over-mix your batter. Lumps are good. Even itty bitty bits of flour still showing is fine. Muffin batter should be lumpy and ugly. Your self-restraint will be rewarded when you bite into a tender, fluffy muffin. If you over-mix you will have a tough, dense, heavy muffin.
There are all kinds of tips and tricks on how to get the tallest, most domed muffin tops. I'm not a fan of starting at a higher temp and then lowering. I like to just toss them in the oven and walk away. My trick? Let your batter sit for 20 minutes once you scoop it into the pans. This allows the baking powder to start doing its magic. Use this time to scurry around and clean up the mess you've just made.
My last tip: Don't over-bake your muffins. I err on the side of underdone as they will have a little bit of carry-over cooking. Around the 15 minute mark, press the tops just lightly with your finger. If they spring back, they are done. If they leave an indentation, give them another minute or so. You can also check with a toothpick; just insert and if you see a few moist crumbs they are done. If you see wet batter, give them a little more time.
I hope you love these muffins as much as we do! If you make them, be sure to let me know. I absolutely LOVE seeing when you all make my recipes.
xo - AnitaPrint