Blueberry Streusel Muffins

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Makes 12-15 muffins


For the Streusel Topping:
¼ cup sugar
3 tablespoons all-purpose flour
1 tablespoon unsalted butter, chilled and cut into two pats
½ teaspoon cinnamon
¼ teaspoon salt

For the Muffins:
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
2/3 cup buttermilk
½ cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla
1½ cups blueberries

Preheat the oven to 375°.  Line 15 muffin tins with paper liners.  Set aside.  Make the Streusel Topping and reserve.

Process the remaining ingredients except the blueberries with the metal blade of a food processor for 3 seconds.  Scrape down the work bowl and pulse two times more.  Transfer the batter to a medium mixing bowl and stir in the blueberries.  Fill the muffin cups two-thirds full with batter.  Sprinkle each muffin with l tablespoon of the Streusel Topping. 

Bake in the center of the preheated oven for 25 minutes or until the muffins are firm to the touch and the tops are golden brown.  Cool in the muffin cups for about 8 minutes, then remove to a wire rack.