Breakfast doesn’t get more classic than streusel-topped blueberry muffins. Made with our delicious dried Blueberries, this recipe perfectly showcases how drying these juicy berries concentrates their flavor. When hydrated, their flavor remains richer and sweeter than fresh blueberries, and their color stays put.
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Ingredients
Makes 24 muffins
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1 Cup Dried Blueberries
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3 1/4 Cups All-Purpose Flour
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3/4 Cup Light Brown Sugar
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1 1/2 Teaspoons Ground Korintje Cinnamon
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2 Tablespoons Cold Butter
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4 Teaspoons Baking Powder
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1/2 Teaspoon Kosher Sea Salt Flakes
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2 Eggs, at room temperature
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1/2 Cup White Sugar
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1 Cup Buttermilk, at room temperature
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1/2 Cup Canola Or Vegetable Oil
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1 Teaspoon Vanilla Extract, Bourbon Madagascar
Directions
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Preheat oven to 425°F. Grease cups of 12-muffin pan with butter or cooking spray.
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Place blueberries in bowl, and cover with boiling water. Let sit for 10 to 15 minutes, then drain. Set aside.
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Meanwhile, stir together 1/4 cup flour, 1/4 cup brown sugar and 1/2 teaspoon ground cinnamon until combined. Cut in butter using pastry blender or back of fork, until mixture looks like coarse sand. Set aside.
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Combine remaining flour and cinnamon, baking powder and salt in medium-sized mixing bowl, whisking to incorporate. Set aside.
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Combine eggs, granulated sugar and remaining brown sugar in large mixing bowl. Beat until incorporated. Add buttermilk, oil and vanilla extract, and beat until blended.
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Add flour mixture from medium mixing bowl to wet ingredients, stirring just until all flour is moistened (do not over-mix). Gently fold in blueberries.
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Fill muffin cups 3/4 full. Sprinkle each with 1 tablespoon streusel.
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Bake 10 minutes, then reduce oven temperature to 375°F, and continue baking 12 to 15 minutes or until golden brown. After removing pan from oven, let sit for 5 minutes before removing muffins from pan to cooling rack. Serve warm or at room temperature.