Delish-spo: Streusel Topped Blueberry Muffins

30 Apr

Living in the tundra that is Upstate NY (yes, it did snow last week), one of my favorite things about spring (besides that fact that it’s here) is that Wegmans starts to get in fresh fruits and vegetables and they aren’t ungodly expensive any more. Which means I get to bake delicious things. Like these muffins.

The recipe for these is from Cook’s Illustrated, which is the magazine of America’s Test KitchenIf you’ve never had the amazing opportunity to catch an episode of ATK on PBS—run to your DVR and set it up to record.

Unlike ordinary cooking shows, ATK actually teaches you useful things, like “what exactly is emulsification” and how to avoid common kitchen problems like overcooked meats. The show also tests an insane amount of cookware products—everything from cutting boards to meat grinders. And ATK taste-tests products, so you know helpful things like which type of semi-sweet chocolate chips you should buy. Did I mention that ATK is recipe science? Each recipe gets tested with a mix of ingredients and cooked multiple ways, until it’s pretty much awesome sauce.

Like these muffins. Which come with instructions for using fresh or frozen blueberries, and four different toppings.

To start, you make a blueberry jam, which is what makes these extra great. Blueberries + sugar.

You might think adding more blueberries would be the trick to upping the awesome factor, but as ATK found out, this just makes the muffins heavy and the berries sink to the bottom. So make the jam. It’s worth it.

While the jam cools, whisk together the wet ingredients. Eggs and sugar first. Then buttermilk, vegetable oil, butter and maple syrup.

Sift the dry ingredients together in a separate bowl, and you’ll need one more cup blueberries.

Slowly fold the wet ingredients into the dry and then add in the blueberries. Be careful not to over mix the batter. It will be slightly lumpy.

Use a cookie scoop to divide evenly among muffin tins. My batch made 18 muffins.

Scoop a bit of the cooled jam on top of each muffin, and swirl with a toothpick to mix it up a bit.

Next is the really good part. Make a streusel topping and crumble this over the muffins.

Bake for 15-18 minutes and you’ll end up with these.

Thank you America’s Test Kitchen. I’ll just file these under delish-spo.



  • 1 cup blueberries
  • 1 tsp sugar


  • 1 cup blueberries
  • 1 1/8 cups (8 oz) sugar
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 1/2 teaspoons maple syrup

Streusel topping:

  • 3 tablespoons sugar
  • Pinch of salt
  • 1/2 cup plus 3 tablespoons (3.5 oz) all-purpose flour
  • 5 tablespoons melted butter

Make the jam by cooking blueberries and teaspoon of sugar over medium heat, mashing the blueberries. Cook until the mixture has thickened, about six minutes. Remove from heat and let cool. Whisk together the flour, baking powder and salt in a large bowl. In a separate bowl, whisk together the eggs and sugar until well mixed. Add in the butter and oil, followed by the buttermilk and maple syrup, whisking until combined after each addition. Fold the wet ingredients into the dry, and mix until just moistened. Carefully fold in the remaining blueberries. Scoop into muffin tins and top each with a teaspoon of jam. Swirl the jam into the muffins with a toothpick. To make the streusel, mix the dry ingredients together. Drizzle the melted butter over the dry ingredients and mix with a fork until sticky. Sprinkle the streusel over the muffins and bake for 15-18 minutes at 425F.

2 Responses to “Delish-spo: Streusel Topped Blueberry Muffins”

  1. Martha Ullmer July 17, 2012 at 8:22 am #

    I made these when you first posted it- 2 months ago?? I put them in the freezer, then put them in the frig last week. Ate one today and it was still incredibly very moist and delicious! Thank you so much.

    • cakerypapery July 17, 2012 at 10:47 am #

      I’ve never tried freezing-I’m glad these worked out!

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