I am hosting a muffin swap tomorrow and wanted to find a yummy breakfast muffin. I came across this one and since my hubby LOVES blueberry muffins, I decided to try it out. I typically use boxed mixes, so there were more steps involved then that, however, these turned out SOOOOO YUMMY!!!! If you are like me and love boxed muffin mix, trust me on this and try this one, you wont be disappointed!!!
3 tbsp sugar
3 tbsp brown sugar
pinch of table salt
1/2 cup plus 3 tbsp flour
5 tbsp butter, melted
2 cups frozen blueberries
1 1/8 cup sugar (plus 1 tsp)
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
4 tbsp butter, melted and cooled slightly
1/4 cup vegetable oil
3/4 cup milk
1 1/2 tsp vanilla extract
For the Streusel topping: Combine all dry ingredients in small bowl. Drizzle with the warm, melted butter and toss with a fork until evenly moistened. Set aside.
For the muffin batter: Preheat oven to 425. Line muffin pan with muffin cups. Bring one cup frozen blueberries and 1 tsp sugar to a simmer in a saucepan. Cook, mashing berries with spoon several times and stirring frequently until berries have broken down. Transfer to a small bowl and cool to room temperature (about 10-15 minutes)
Rinse the remaining berries under water, and dry well. Toss berries and 1 tbsp flour in a bowl, set aside.
Whisk the remaining flour, baking powder, and salt in large bowl, set aside.
In another bowl, whisk remaining sugar and eggs together until blended. Slowly whisk in butter and oil until combined. Whisk in milk and vanilla. Using a spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened.
Use an ice cream scoop and divide batter into muffin cups equally. Spoon a tsp of cooked blueberry mixture into center of batter and swirl mixture using a knife or spoon handle. Scoop streusel mix on top and bake muffins in oven 17-19 minutes, or until golden brown and firm.