Blueberry Muffins With Streusel Topping

Muffins have always felt like a bit of a treat to me. I don’t enjoy them often, usually, a spur of the moment choice at the grocery store or after a baking sesh. After making these muffins, I am kind of wondering why I don’t make muffins more often.

Muffins are such an easy grab and go breakfast and are perfect with a cup of tea or coffee. Since making these blueberry muffins, I have really enjoyed being able to grab a quick snack in the morning. Especially one that is so delicious!

In general, I think of breakfast as a pretty comforting meal. It may not always feel that way, especially when on the go, but when home-cooked and thoughtful, breakfast is so fulfilling.

I grew up with sourdough pancakes almost every Sunday, and I guess it left a mark! Whether it is a sourdough treat made from the same sourdough starter my great-grandfather used or rich roasted portobello mushrooms with poached eggs, breakfast has the best flavors.

When it comes to baking muffins, you will not be surprised to hear that like most baked goods, it’s a science. After doing some research, I learned a ton about what makes the best muffins.

How many times have you made a muffin recipe and it turned out not so great and you thought ‘what did I do wrong?’. Don’t beat yourself up, muffins, just like cake can be hard to get just right.

Over baking and over mixing are some of the easiest things to do, but can change your muffins drastically. Let me share a few tips that will help you make the perfect muffins.

Muffin making tips

• Oil is the preferred fat when making muffins, cakes too, but in muffins, oil bakes more evenly and will cause your muffins to be moister and rise better.
• Do not overmix! Overmixing your muffin batter can cause your muffins to be dense. The more you mix a batter with flour, the more the gluten in the flour will be developed. Developed gluten will become stretchy and touch which will prevent your muffins from being light and airy. Mix just until you no longer see streaks of flour in the batter.
• Overbaking can cause muffins to become dry. Check your muffins a couple of minutes before the recipe total bake time and insert a toothpick in the center. If it comes out clean, the muffins are done!
• Fresh blueberries (or any fruit added to muffins) usually produce better results, but frozen fruit can be used. If you are using frozen fruit, keep in mind the temperature and the liquid. Frozen fruit may cause the muffins to need more bake time and could produce more liquid so you can try to reduce the wet ingredients (buttermilk or milk) by a tablespoon or two.
• Another quick tip, it is not necessary, but dusting the blueberries with flour before mixing in can help them stay suspended in the batter.