Blueberry Streusel Muffins

May 31, 2010.   6 Comments.   Categories Breakfast / Brunch, Desserts, Muffins and Pastries, Restaurant Recipes.   Tags , , , , , .

blueberry muffin with streusel

Recipe by Tee and Cakes Bakery

www.teeandcakes.com

1932 14th Street • Boulder • Colorado • 720-406-7548

For those of us who are lucky enough to live in Boulder, Colorado . . . these unbelievable blueberry muffins with streusel toppings are just a short stroll away on the Pearl Street Mall.  Tee and Cakes Bakery is now legendary for making these and a wide assortment of cupcakes, cakes, desserts, coffee and pastries.  However, it seems cruel not to share some of these delights with the rest of the world.  Thankfully, the owners of Tee and Cakes agree and were again willing to share their secrets.  If you visit Boulder, please make a point to stop by and see Kim and Brian at Tee and Cakes.  Tell them Laura sent you!

Yield:  12 muffins

Ingredients:

  • 12 1/2 ounces – all purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • heavy pinch of salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup yogurt
  • 1 1/2 cups fresh blueberries
  • vegetable spray, for muffin tins

Method:

Preheat oven to 350 degrees.

In a large bowl sift together flour, baking soda, baking powder and salt.  Set aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt.  Add the dry ingredients reserving 1 TBSP of the dry ingredients and toss with the blueberries.  Stir mixture for a count of 10.  Add 1 cup blueberries to mixture and stir 3 more times.  Reserve the 1/2 cup of blueberries.

Place muffin lines in the tin.  Using an ice cream scoop, fill the tins half full then sprinkle some streusel on top and fill until 3/4 full.  Sprinkle the remaining 1/2 cup of berries and a bit more streusel on top of muffins and press down lightly.  Place into the oven.  Bake for 20 to 25 minutes, rotating pan halfway through.  Remove from the oven and let cool.  Remove from the pans and voila!

Streusel Topping

  • 1/4 cup all-purpose flour
  • 4 TBSP butter, softened
  • 2 TBSP sugar
  • 2 TBSP brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 cup rolled oats

To make the topping:  In a medium bowl, mix together the topping ingredients until crumbly.  Chill until ready to use.


 

For measurement conversions – please visit http://www.calculateme.com

6 Comments

  1. A good egg substitute for vegans or those with egg-allergies is ground flax seed with a little water. If you need proportions, I can drag down my box.

  2. It looks absolutely wonderful!How nice of them to share this recipe.

  3. The blueberry streusel muffin looks absolutely wonderful! I would love to prepare this for a special occasion. Thanks for sharing.

  4. Great muffins! I like the use of yogurt in the recipe.

  5. I love the idea of rolled oats in the streusel topping. I’m going to have to try these for Sunday brunch this weekend. Thanks!

  6. this sounds too yummy. What can be substituted for the egg?

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