Blueberry Streusel Muffins

Video Description

#muffins #streusel #scrummy How to make Blueberry Streusel Muffins. TIMINGS: Prep Time: 15 mins. Cook Time: 25 mins. Total Time: 40 mins. SERVINGS: Makes 12 muffins. INGREDIENTS: Part 1 - The Blueberry Muffins. 1 cup (7½oz/212g) sugar. 2 large eggs. ⅓ cup (3oz/85g) plain yoghurt. ¾ cup (6floz/172ml) oil (Canola, sunflower etc.). ⅓ cup plus 2 tablespoons (3½floz/107ml) milk. 1½ teaspoon vanilla extract. 1½ tablespoons lemon zest. 2⅛ cups (9¼oz/265g) all-purpose flour. 1½ teaspoons baking powder. ½ teaspoon salt. 2 cups (7½oz/213g) blueberries, frozen or fresh. Part 2 - The Muffin Streusel. ¾ cup (3½oz/95g) all-purpose flour. ½ cup (3½oz/95g) sugar. ⅓ cup (2½oz/75g) butter melted. METHOD: 1. Pre-heat the oven to 190°C/375°F/Gas Mark 5 2. Line 12 muffin cups with paper liners. 3. To make the streusel, mix together the flour and sugar and add melted butter. 4. Using a fork mix together until the mixture is combined and resembles crumble 5. Cool in the fridge for 30 minutes. 6. In a large bowl whisk together eggs and sugar, 7. Then add the wet ingredients of yogurt, milk, oil, vanilla extract and lemon zest. 8. Add flour, baking powder and salt to the wet ingredients and mix until combined. 9. Gently fold in the blueberries. 10. Spoon the mixture in muffin cups until almost full. 11. Add a tablespoon of the streusel mixture to each muffin. 12. Bake for 20-25 minutes. 13. A skewer placed in a muffin should come out clean. 14. Cool in the tin for 15 minutes before removing. 15. These muffins taste best on the day made as the streusel will be crunchy. 16. You may store the muffins in an airtight container at room temperature for up to 3 days 17. You can freeze them for up to 2 months. If you do this then the streusel won’t be as crunchy, but will still taste delicious 18. Mmm Scrummy!!!