Ooey-Gooey BlueBerry Muffins

 

 

These muffins were delicous. Moist, fluffy, and oh so fresh. The picture can't do it justice, as these were so overflowing with berry goodness! :) They do have a few steps, but totally worth it!

 

 

Original recipe from Just Another Day in Paradise http://zitzmanfam.blogspot.com/2012/02/streusel-topped-blueberry-muffins.html

 

Makes 16. Bake @ 425 degrees.

Ingredients:Streusel Topping
3 Tablespoons white sugar
3 Tablespoons brown sugar
1/3 cup flour
4 Tablespoons softened butter

Muffins
2 cups fresh blueberries
1 1/8 cups sugar, plus 1 teaspoon sugar
1 Tablespoon water
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 Tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla

 

To start, mix together the sugars and flour in a small bowl for the struesel. Cut the butter into little blocks, then add to the mixture and stir with a fork until it looks like crumbs. Set aside.

 

Next, place ONE cup of blueberries, 1 teaspoon of sugar, and 1 tablespoon of water in a saucepan. Heat over medium-high heat or until the sauce thickens. Stir with a potato masher or fork. (should take about  minutes)

 

Set that aside and let it cool.

 

Add together the eggs, butter, vegetable oil, buttermilk, vanilla, and sugar one at a time in a large mixer bowl. In a separate bowl, combine the flour, baking powder, and salt. Add into the wet mixture.

 

Slowly fold in the remaining blueberries with a spatula.

 

Line a muffin pan with muffin/cupcake liners and spray with Pam. Fill each one up about 3/4 of the way. Add in a little spoonful of the sauce and swirl together.

 

 

Looks yummy!



 

Next, add the struesel topping.

 

Place in the oven and bake for about 20 minutes! They will look a little runny, but that's how you want them to be!

 

Set them on a cooling rack when done baking and enjoy!