Spiced Blueberry Muffins with Lemon Streusel
Recipe type: Muffins
Serves: 12 muffins
For the Muffins:
  • 57g (1/4 imperial cup) butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup milk
  • 250g (2 imperial cups) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1-1/2 cups fresh or frozen* unsweetened blueberries
For the Lemon Streusel:**
  • 110g (1/2 imperial cup) packed brown sugar
  • 41g (1/3 imperial cup) all-purpose flour
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 57g (1/4 imperial cup) cold butter, cubed
For the Muffins:
  1. Preheat oven to 190°C (375°F).
  2. In a small bowl, cream butter and sugar until light and fluffy (I used an electric mixer to do this). Add egg and extracts; beat well. Then add milk and beat until just combined.
  3. In a small bowl, combine flour, baking powder, salt and cardamom, then fold in to creamed mixture just until combined. Fold in the blueberries - if using frozen blueberries, be careful not to overmix, or the batter will turn blue.
  4. Fill greased or paper-lined muffin cups three-quarters full with the mixture.
For the Lemon Streusel:
  1. In a small bowl, combine brown sugar, flour, lemon peel and cinnamon. Cut in butter until moist and crumbly. Sprinkle over muffin batter.
  2. Bake for 23-27 minutes, or until a toothpick inserted in muffin comes out clean.
  3. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
*If using frozen blueberries, don't thaw them out first.
**You'll have quite a bit of streusel left over, which you can freeze and use for a future batch.
Recipe by The Kiwi Cook at https://thekiwicook.com/2016/11/21/spiced-blueberry-muffins-with-lemon-streusel/