Blueberry Muffins with Cinnamon Streusel and Maple Glaze

Tender, fluffy blueberry muffins all dressed up for fall with a crumbly cinnamon streusel topping and a sweet maple glaze. Make sure to spray or grease the top of your muffin tin as the muffins will develop a scrumptious overhanging muffin top that gets a little crunchy!

Tina Verrelli - epicuricloud.com

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Course: Bread/Rolls, Breakfast, Breakfast/Brunch

Cuisine: American

Keyword: blueberry muffin, cinnamon streusel, maple glaze

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 12 Muffins

Equipment

1 stand (or hand) mixer I use my KitchenAid stand mixer with flat or flex edge beater.

Ingredients

Muffins:

2 cups fresh blueberries
2 cups (241 g) flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup butter, room temp.
1 1/4 cups (260 g) granulated sugar
2 large eggs
1/2 cup buttermilk see note
1/2 teaspoon vanilla

Streusel Topping:

1/4 cup (50 g) granulated sugar
1/4 cup (55 g) brown sugar
1/2 teaspoon cinnamon
1 cup (120 g) flour
1/3 cup butter melted
1 pinch salt

Maple Glaze:

1 cup (115 g) powdered sugar
1 tablespoon milk or cream
2 tablespoons pure maple syrup* or 2 tsp maple flavoring

Instructions

Muffins:

Preheat oven to 375 degrees F. Arrange rack to center position.
Spray muffin pan with nonstick spray or use paper liners* - make sure to spray the top of the pan as the muffin tops will form an overhanging muffin top.
In a small bowl toss the blueberries with 2 tablespoons flour (from your 2 cups flour.) The flour helps keep the blueberries from "bleeding" too much into the muffins.
In small bowl whisk together the remaining flour, salt, baking powder and cinnamon.
In large bowl, cream together the butter and sugar for several minutes until light and fluffy. Add the eggs one at a time.
Mix in about 1/2 the flour mixture.
Mix in the buttermilk and vanilla.
Mix in the remaining flour, being careful not to overmix.
Add the blueberries you tossed with the flour (and any residual flour) to the mixture and gently fold the blueberries into the mixture.
Scoop evenly into the prepared muffin pan.

Streusel Crumb Topping: (I usually let muffin batter rest a few minutes while I stir this together.)

In small bowl, stir together dry ingredients, then add melted butter. Use a fork to mix until combined. Should be a crumb/clumpy texture.
Then add crumb topping, generously, onto each portion of batter, gently pressing in as needed to help it stick.
Bake for about 20-25 minutes or until a toothpick inserted into the center comes out only with a few moist crumbs.

Make Glaze (While muffins are baking)

Whisk together all the glaze ingredients until smooth. (Sometimes I use my chopper or hand mixer to do the whisking for really smooth glaze.) Add more milk or powdered sugar to get the desired consistency, should be a nice thick glaze.
Cool in pan for 5 minutes.*
Drizzle warm muffins with glaze.

Notes

Buttermilk:

You can substitute regular milk or you can make a "buttermilk" substitute by adding 1/2 teaspoon lemon juice or white vinegar to the 1/2 cup milk/cream. Stir and let it sit for 5-10 minutes. It will thicken up and make it more sour like buttermilk.

You can also mix a couple teaspoons of plain greek yogurt with regular milk to create a "buttermilk" substitute.

Maple Syrup:

Make sure you use naturally sweet PURE (real) maple syrup. Using "pancake syrup" is thicker and much sweeter - which will make the glaze thicker and too sweet.

Cupcake Wrappers:

If baking the muffins with cupcake wrappers, I usually will let them cool in the pan, so the wrappers don't pull away. If not using cupcake wrappers, I usually take the muffins out of the pan after cooling for 5 minutes to preserve moisture.

Nutrition (approx. data estimated via online nutritional calculator.)

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