Don’t you just love how FB knows what you’re thinking before you do? Again the other day I was thinking about making blueberry muffins when this recipe for Blueberry Streusel Muffins came up. It was a little, well actually a lot, different than my recipe so I decided to try it.
They have streusel and cream cheese filling. They also have a confectionery sugar glaze, but I didn’t bother with the glaze.
Yield: 6 muffins.
Streusel Crumb Topping:
- 2/3 cup all-purpose flour (I used Graham cracker crumbs)
- 1/3 cup light brown sugar
- ¼ teaspoon salt (I omitted since my butter is salted)
- ¼ cup unsalted butter-melted
Blueberry Muffins:
My fancy, high tech, sifter. Lately I’ve been using my mixer to ‘sift’ my dry ingredients together. My exception is when I need to cream together butter and sugars. Even then, I suppose I could do my dry ingredients first, before my beaters get wet or liquid ingredients on them. Of course then I need a second bowl and typically I’ll stick with one bowl. This recipe, calls for six, yes six bowls!!
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla
- ½ cup Greek yogurt
- 1 ½ cup fresh blueberries (half goes in batter and half for topping)
- 1 Tablespoon flour to toss the blueberries
Cream Cheese Filling:
- 6 oz. cream cheese-room temperature
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon corn starch
Glaze:
- ¾ cup powdered sugar
- 1 ½ –2 ½ teaspoons milk or creme
Instructions
- Preheat the oven to 425 F, line muffin tin with paper liners ad set aside. This recipe makes 9-10 muffins.
- Divide blueberries in half. Toss ¾ cup of blueberries with 1 Tablespoon flour. Reserve remaining ¾ cup of blueberries for topping. Set them aside. (Bowl #1)
- To make the crumb topping, stir together flour, sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside. (Bowl #2)
- To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside. (Bowl #3)
- In a medium bowl, whisk together egg and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract. (Bowl #4)
- Add dry ingredients into wet ingredients and mix everything together by hand.
- Finally, using a rubber spatula, fold in blueberries (3/4 cup blueberries tossed with 1 Tablespoon flour). Reserve ¾ cup blueberries for topping.
- To make the cream cheese filling, mix softened cream cheese, sugar, corn starch, and vanilla just to combine. (Bowl #5)
- To assemble the muffins, add about 1 ½ Tablespoon of muffin mixture to each cup. Using a spoon spread the mixture up the side of paper liners to make the small dent in the center. Drop 1 not quite a full Tablespoon of cream cheese mixture in the center of each muffin, filling each cup about 2/3 to ¾ full.
- Add a few blueberries on top, then generously top each muffin with streusel crumbs. Add a few more blueberries on top and gently press the crumbs to stick to the muffin batter.
- Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.
- Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
- Meanwhile, prepare the glaze. Stir powdered sugar with milk or cream. Start with 1 teaspoon of the liquid and gradually add more until desired consistency has reached. Drizzle over muffins and serve. (Bowl #6)
Do you have Emeril’s smell-a-vision? They smell delicious!! Although they don’t look browned, they were in the oven 35-40 minutes before they were golden.
Isaiah 65:17 “For behold, I create new heavens and a new earth; And the former things will not be remembered or come to mind.
They were excellent!! Using six bowls though, I doubt I’ll make them often.
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