Blueberry muffins topped with a buttery streusel topping not only heightens their classic appeal, it adds a touch of crunchy sweetness to an already tender moist muffin that is bursting with plump blueberries.
Blueberry Muffins with Streusel Topping
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makes 12 muffins
2 cups unbleached all purpose flour
2 tablespoons ground flax seed
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh or frozen blueberries
3/4 cup milk
1/4 cup olive oil
1 large egg, beaten
Streusel Topping
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1/4 cup unbleached all purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chilled firm butter
Mix flour, brown sugar and ground cinnamon in a medium bowl. Cut in the butter by using a fork or pastry cutter, until crumbly. You may use clean hands to do this also.
Preheat oven to 400ºF (200ºC). Grease the bottoms of a standard 12 cup medium muffin cup tin or line with baking paper cups or silicone baking cups. Set aside.
Make the Streusel Topping and set aside.
In a large bowl combine the flour, ground flax seeds, sugar, baking powder and salt and whisk together. Add the blueberries and toss to coat in the flour mixture.
Create a well in the centre of the flour mixture and add the milk, olive oil and egg. Stir until the flour mixture is just moistened, the batter will be lumpy.
Divide the batter evenly amongst the muffin cups. Sprinkle each with the streusel topping.
Bake for 20 to 25 minutes in the preheated oven until golden brown. If baked in a greased muffin tin, let stand about 5 minutes in the tin then remove to a wire rack; if baked in baking cups, immediately remove from the tin to a wire rack. Serve warm.
Notes: You can use self raising flour, just omit the baking powder and salt, when making the muffin batter.