In our house, we love making muffins for a weekend breakfast. The kids are always huge fans, so we love trying new versions. Typically, we make these blueberry muffins, but this weekend, we decided to change it up and try a buttermilk recipe and add a streusel topping to it. The end result was amazing!! We had happy tummies afterwards and were ready for the fun weekend!!!
1 cup buttermilk (we used the substitution below since we don’t typically have buttermilk in the house)
1/4 cup melted butter
1 1/2 cups blueberries (tossed with 1/3 cup flour, once berries are tossed, remove excess flour from bowl)
1/2 cup flour, for topping
1/2 cup sugar, for topping
4 tbsp butter, cold, for topping
Line muffin tin with liners or cooking spray. Combine flour, baking soda, and sugar in a bowl. Add in the egg, buttermilk, and melted butter. Once combined, gently fold in blueberries, mixing only until just combined. *Over mixing will result in purple batter.
Spoon batter into muffin tray. In a separate small bowl, mix together the flour and sugar. Cut in the butter and crumble around bowl until pea sized crumbles are made for streusel. Sprinkle on top of muffin cups. Place tray in preheated oven (375) for about 22-25 minutes.
Substitution for Buttermilk:
Place 1 tbsp white vinegar in a measuring bowl. Pour milk into bowl until 1 cup is reached. Allow the vinegar and milk mixture to sit for about 5 minutes. Use as much of mixture as needed for recipe.