Breakfast/Brunch, Sweet Snacks

Blueberry Currant Muffins, with Butter Streusel

This is what happens when one wakes up with a blueberry muffin craving: Pre-work baking. Good thing that I keep frozen blueberries and red currants in the freezer, for times like these! Easy peasy and done in under 45 minutes.

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter, melted and cooled slightly
1 egg, lightly beaten
2/3 cup milk
3/4 cup blueberries, fresh or frozen
3/4 cup red currants, fresh or frozen

For the streusel topping
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup butter, cubed
2 teaspoons ground cinnamon

Preheat oven to 400F. Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt and baking powder in one bowl. In another small bowl, combine melted butter, milk and egg. Mix this with flour mixture. Fold in blueberries and currants. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To make streusel topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork until it looks like coarse sand. Sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until a toothpick come out clean and they are a golden brown.


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