I’ve made these muffins twice, and both times, they have been delicious. Most recently, I served them at our Easter brunch (see this post). There are a couple of things that make these more interesting than your average blueberry muffins. First of all, they have a yummy crunchy lemon streusel topping. Secondly, they involve blueberries in two forms- whole and then also a blueberry jelly of sorts that is swirled through the dough.
If you’re a muffin fan, I definitely recommend making these.
You want to continue cooking until the mixture has thickened and reduced in size to about half the original size. If you used fresh blueberries this should take about 6 minutes, and if you used frozen blueberries it should take about 10-12 minutes. Once it is done, set aside and let it cool.
4. In the bowl of your stand mixer fitted with the whisk attachment, mix the 1 1/8 cups sugar and eggs until they thicken. Add the melted butter and oil and again mix well. Now add the buttermilk and vanilla and mix thoroughly. Once done, set aside.
5. In a separate large bowl, mix the flour and baking powder. Once mixed, add the egg and sugar mixture from above to this flour bowl. You can also add the rest of the fresh or frozen blueberries. Mix carefully with a rubber spatula. You want to mix until all of the batter is wet, but don’t worry about it being lumpy.
6. Using a ice cream scoop, spoon the batter into the muffin tins. You want to fill them to about the top of the pan.
Then spoon a small amount of the blueberry mixture from the stove onto the top of each muffin.
Using a toothpick, swirl this mixture into the muffin. It’s ok if it doesn’t totally mix. And then lastly, sprinkle the streusel evenly on top.
7. Bake the muffins until the streusel has turned golden brown, about 17 minutes. A toothpick should come out clean when they are done (ok if it comes out with blue as long as it doesn’t come out with any gooey dough).