Blueberry Muffins with Streusel Topping

I've mentioned this before, but I'm a great target for marketing companies and the like because when something is advertised as "the best," I am all ears. Or eyes.  The blog The Bitten Word claimed that these blueberry muffins were the best, so I had to find out for myself.

Conclusion: delicious; however I guess I can't say they're the best I've ever made because these were the first homemade blueberry muffins I've ever made. They are gooey and sweet. If your blueberries are on the tart side, add a little more sugar.

Note: This recipe makes about 12 large muffins. You can make them smaller to make about 18; just decrease the baking time to about 14 minutes. I burned mine the second time I made them when I went for 18 muffins. 

Blueberry Muffins
From: The Bitten Word

Ingredients

2 cups fresh blueberries
1 1/8 cups sugar, plus one teaspoon
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoon vanilla extract

For the streusel topping

3 tablespoons sugar
3 tablespoons dark brown sugar
Pinch of salt
1/2 cup, plus 3 tablespoons, flour
5 tablespoons butter, melted

1. Preheat oven to 425 degrees and either fill a muffin tin with 12 baking cups, spray with non-stick cooking spray, or grease with butter.

2. Over medium heat, bring 1 cup of blueberries and 1 teaspoon of sugar to a simmer, stirring constantly, until berries have become mushy (you can mash them with a wooden spoon), and the mixture has reduced to about 1/4 cup. Transfer mix to a small bowl and let cool.

3. In a large bowl, whisk together the flour, salt, and baking powder.

4. In medium-sized bowl (or in a mixer), whisk (or beat) the remaining sugar and the eggs until the mixture turns thick. Add the butter and vegetable oil and combine. Whisk in buttermilk and vanilla and combine. 

5. Fold the egg mixture into the flour mixture and add the remaining cup of blueberries. Stir until combined, it's okay to leave some clumps of flour.

6. Divide the batter into the muffin tins. Spoon about a teaspoon of the cooked berry mixture onto the top of each mound of batter, and swirl the mixture into the batter using a chopstick or skewer (use a figure eight motion).

7. Make the streusel topping by combining the sugar, dark brown sugar, salt, flour and melted butter; stir until clumps form.

8. Top each uncooked muffin with the streusel mixture and bake until muffin tops are golden and firm, about 17-19 minutes. Decrease the time to about 14 minutes if you're making smaller muffins.


Cooked berry mix: 

Batter up: 

Swirled:

Streusel: 

Goo!