Friday, July 4, 2014

Blueberry Streusel Toffee Muffins

Tired of zucchini recipes?  I have more to come, but will give you a little break with this recipe.  I may be my new favorite blueberry muffin. The streusel topping (also in the middle) really makes it!


Blueberry Streusel Muffins

Muffin Ingredients:
1/2 c. butter, softened
1/2 c. sugar
1/4 c. muscovado sugar (light or dark brown is fine)
2 large eggs
1/2 c. Greek yogurt (my preference)
2 tsp. vanilla extract
1 3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
1 1/2 c. fresh or frozen (unthawed) blueberries

Streusel Ingredients:
1/2 c. muscovado sugar
1/2 c. toffee bits (Bits o' Brickle)
1 tsp. cinnamon

Preheat oven to 425.  Spray a muffin tin with nonstick spray and set aside.

First make the streusel. Combine the muscovado sugar, toffee bits and cinnamon and set aside.


Toffee mixture

In a medium bowl, beat the butter on high speed until smooth and creamy, using a stand or handheld mixer, for about a minute.  Add the sugars and beat on high until creamed which will take about two full minutes.  Scrape down the sides and bottom of the bowl  as needed.  Add the eggs, yogurt, and vanilla extract.  Beat on medium speed for one minuted, then increase the speed to high and continue until the mixture is combined and uniform in texture. 

In a large bowl, whisk together the flour, baking soda, baking powder and salt.  Pour the wet ingredients into the dry and slowly mix with a whisk.  Add the milk, gently whisking until combined and little lumps remain. 
Layer 1 T. batter in the bottom of each muffin tin.   Top each with a little of the streusel topping.

Now fold in the blueberries with a rubber spatula. Mix as little as possible. Add more batter onto the top of the streusel with a big scoop of batter. Fill to the top. Top with more streusel - be generous.

First layer of muffins


Second layer before final topping (forgot to take the photo!)

Place in the oven for 5 minutes; then lower the temperature to 350 and bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean.  The total time for the muffins to cook is 20-23 minutes.

Cool in the pan for 10 minutes, then gently remove from the muffin pan and continue cooling on a wire rack.




SOOOOO good!


A morning treat that quickly disappeared!
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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.