Blueberry & Carissa carandas Streusel Muffins






2 large eggs

1 cup (240 ml) milk (full or reduced fat)

1 teaspoon pure vanilla extract (I use 2 tbls raspberry rum)

3 cups (380 grams) all purpose flour (I use 300g)

(I add 20g corn flour & 50g whole meal )

1 cup (200 grams) granulated white sugar (I use 180g)

2 1/2 teaspoons (10 grams) baking powder

(I add 1 tsp baking powder & 1/4 tsp baking soda)

1/8 teaspoon ground cinnamon (optional)

1/2 cup (113 grams) cold butter, cut into small chunks

2 cups (one dry pint) (275 grams) fresh or frozen blueberries (if using frozen blueberries, do not thaw)

1 teaspoon freshly grated lemon zest (outer yellow skin)

Adapted from :

Preheat oven to 170 degrees C. Place rack in center of oven. Line 14 – 16 muffin cups with paper liners or lightly butter the muffin cups

In a bowl whisk the eggs with the milk and rum. 

In a large mixing bowl, whisk the flour with the sugar, baking powder, salt, and ground cinnamon.Cut the butter into the flour mixture with a pastry blender, your fingertips, or two knives. (The mixture should look like coarse crumbs.) Remove one cup (150 grams) of the mixture and set aside in a separate bowl to make the streusel topping. To the remaining muffin batter, gentlyfoldin the blueberries and lemon zest.Add the milk and egg mixture to the flour mixture. Stir just until combined. (Do not over mix this mixture or the muffins will be tough when baked.) Fill each muffin cup about 3/4 full with the batter, using two spoons or an ice cream scoop. 

Streusel Topping:Melt the remaining 2 tablespoons (28 grams) butter and stir into the reserved one cup (150 grams) of flour mixtureuntil it is crumbly and looks like coarse meal. Sprinkle about 1 tablespoon of the streusel on top of each muffin. Bake the muffins for about 18 –23 minutesor until firm and a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool before serving.These muffins are at their best the day they’re made, but they can be covered and stored at room temperature for about 2 days. They can also be frozen.

Makes about 14 – 16 muffins.

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