Buttery Streusel Blueberry Muffin

Ingredients:

STREUSEL

• 1/2 cup (100g) dark or light brown sugar
• 1/2 cup (67g) pecans or walnuts, chopped
• 1 teaspoon ground cinnamon

MUFFINS

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) light or dark brown sugar
• 2 large eggs, room temperature preferred
• 1/2 cup (120g) yogurt/ sour cream
• 2 teaspoons vanilla extract
• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (60ml) milk (any kind)
• 1 and 1/2 cups (250g) fresh or frozen blueberries (do not thaw)

Directions:

1. Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.
2. Make the streusel: In a small bowl, toss together the brown sugar, nuts, and cinnamon. Set aside.

Make the muffins:

1.  In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. 
2. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. 
3. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
4. In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. 
5. Add the milk, gently whisking until combined and little lumps remain. Fold in the blueberries with a wooden spoon or rubber spatula. Don't worry if the blueberries bleed a little - my batter was purple in some spots; it looks pretty when baked.
6. Layer in 1 Tablespoon of batter, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. You want them overflowing. 
7. Top with more streusel. Bake in batches for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-21 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-26 minutes.
8. Allow to briefly cool before serving. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months.

Courtesy:
http://sallysbakingaddiction.com/2014/05/10/buttery-blueberry-streusel-muffins/

Raspberry Muffin

Courtesy: http://sallysbakingaddiction.com/2013/06/11/jumbo-raspberry-chocolate-chip-muffins/

Ingredients:

• 3 cups (375 grams) all-purpose flour (very careful not to overmeasure)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• ¾ cup (150 grams) granulated sugar
• ¼ cup (50 grams) light brown sugar
• 1 cup (240 ml) milk, at room temperature (I prefer buttermilk)
• ½ cup (120 ml) canola/vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 2/3 cup (120 grams) dark chocolate chips, (or semi-sweet)
• 1 and ¼ cup (215 grams) fresh raspberries*
• coarse sugar

Directions:

1. Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside.
2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. *Avoid over-mixing,* which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the chocolate chips, then *very gently to avoid them from leaking their color,* fold in the raspberries.
4. Spoon batter into prepared muffin tins, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.

*For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.

*I strongly recommend using fresh raspberries. If you need to use frozen raspberries, do not thaw them and know that they will inevitably leak their color into the batter.

Frozen Cranberry Muffin Recipe

Ingredients:

1 cup sugar
1/4 cup butter or margarine, softened
2 eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped

Directions:

Preheat oven to 350ºF.

Mix sugar and butter together in a medium mixing bowl until completely blended. Add eggs one at a time, beating after each addition. Stir together flour, baking powder and salt in a separate medium mixing bowl. Add this alternately with the milk to the butter mixture. Stir in nuts and cranberries. Spoon into 12 paper-lined muffin cups, filling 3/4 full with batter.

Bake 25-30 minutes or until golden brown. Makes 12 muffins.