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Blueberry Muffins with Streusel Topping

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Ingredients

For the Muffin Batter

  • 2 ½ Cups all-purpose flour
  • ½ Teaspoon baking soda
  • 1 ½ Teaspoons baking powder
  • ½ Teaspoon salt
  • 1/3 Cup vegetable oil (or neutral oil of choice)
  • ¾ Cup Domino® Light Brown Sugar, packed
  • 2 Large eggs
  • 2 Teaspoons vanilla extract
  • ½ Cup whole milk yogurt
  • 1 ½ Cups fresh blueberries

For the Streusel Topping

  • 1 cup All-purpose flour
  • ½ cup Domino® Light Brown Sugar, packed
  • ¼ teaspoon Salt
  • 5 tablespoons Unsalted butter, melted and slightly cooled
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Instructions
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Prep Time: 25 minutes / Bake Time: 22 minutes / Yields: 12 muffins

Step 1

Preheat oven to 375°F, and line a muffin pan with desired color/style of muffin papers. Prepare the streusel topping. In a small bowl or glass measuring cup, microwave butter until melted. Set aside to cool slightly. In a medium sized bowl, combine the flour, brown sugar, and salt. Stir with a fork to break up any lumps and to combine ingredients. Pour the melted butter over the dry ingredients, and using a rubber spatula, scrape the small bowl to ensure all of the butter is added to the dry ingredients. Mix streusel by hand, or with the fork until combine and still clumpy. Set streusel aside until ready to use.

Step 2

To prepare the muffin batter, In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set bowl aside. In a large mixing bowl, combine oil and sugar and whisk together until well combined. Add the eggs and vanilla and whisk until very light and frothy. This can also be done with a hand-held electric mixer, or a stand mixer if desired. Add the yogurt and whisk to combine.  Add the wet ingredients to the dry and the fresh blueberries. Using a rubber spatula, stir to combine. The batter will be very thick; similar to a cookie dough.

Step 3

Using a ¼ dry measuring cup, spoon batter into muffin liners. A spoon can be used to press the batter down to fill in the liner. Even though it may seem that the muffin batter when baking will overflow, it does not settle much. Spoon approximately 1-2 tablespoons of the streusel on each muffin. The streusel can be pressed on slightly if needed.

Step 4

Bake the muffins on the middle rack in oven for 12 minutes.  Rotate the pan and bake for an additional 10 minutes, or until a toothpick or cake tester inserted comes out clean. Remove the pan from the oven and place on a cooling rack. When the muffins are cool enough to handle, remove from the pan and place on a cooling rack. Do not let the muffins fully cool in the muffin pan as the muffins will be tough.

Additional Tips

Nuts or spices may be added to the streusel. Any remaining streusel after topping may be kept in the refrigerator in an air-tight container for five days, or frozen for up to three months. The muffin batter may also be made and stored in the refrigerator for up to five days. The baked muffins stored in an air-tight container at room temperature can be kept for two days.

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