Prep 20 mins
Cook 22 mins
These are lovely little streusel topped, cake-like mini-muffins with a blueberry surprise hidden inside. They are a really special treat. It's a recipe I got a while back from Penzey's.
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 6 tablespoons butter
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1⁄2 cup milk
- 2⁄3 cup blueberries
SPICED STREUSEL TOPPING
- 3 tablespoons all-purpose flour
- 4 tablespoons sugar or 4 tablespoons vanilla sugar
- 1⁄2 teaspoon cinnamon
- 2 tablespoons butter, cold
- Preheat oven to 375.
- Spray a mini-muffin pan with non-stick spray, or line with small paper liners.
- In a medium sized bowl, sift flour, salt and baking powder; set aside.
- In a large mixing bowl, cream butter with sugar and blend until fluffy.
- Add vanilla and eggs, and beat well to blend.
- Mix in milk, then add flour mixture and stir by hand until just blended and smooth.
- Drop by rounded teaspoonfuls of batter into each liner, then place 2-3 (depending on their size) blueberries on top of each.
- Place another teaspoon full on top of each muffin and spread a little to cover the blueberries (they should not show as much as possible and be a"surprise.") Remember not to overfill, as the mini-muffins won't pop out easily if they overflow and the top bakes onto the pan.
- Prepare the streusel by mixing the flour, sugar, cinnamon and cold butter between your fingers until well blended and crumbly.
- (On humid days a bit of extra flour might be needed to get a crumbly as opposed to a sticky texture.) Sprinkle the streusel evenly over the tops of the muffins.
- Bake for about 22 minutes until the muffins are a light golden brown.
- Cool for 5 minutes, then remove from the pan.
- If liners weren't used, remove the muffins carefully so they don't break.
- Serve warm or at room temperature, unadorned or with softened butter.
- The muffins store well in a covered container for 2 or 3 days.
These did not turn out very well for me..they were so soft that I couldn't get them out of the pan. They were very very tasty though...so i would bake it as a cake ..but not as mini-muffins.
These had a great flavor. Not too cupcakey, although sweeter than typical homemade muffins. Used almond extract instead of vanilla and would recommend that.
These were really tasty and relatively easy to put together. The creaming was a step I am not used to with making muffins, and it did contribute to a cakey texture. I made 6 mega muffins and cooked them for 30 minutes. I also ran out of butter and had to use a little marg. Streusal is something I had not heard of before and even though I forgot the cinnamon, it really added a nice crunch. I also used frozen blueberries about 5 - 6 per muffin. Overall, very nice recipe.