Blueberry Maple Muffins with Streusel Topping Recipe
Whether you want something for breakfast, a healthier snack, or a proper treat, these muffins hit the spot.
They are super moist and finished with a sweet, crunchy topping.
Makes 12.
Ingredients
- For muffins
- 225g self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 125ml sunflower oil
-
175g Pure Maple Syrup, Amber Rich
- 120g sour cream
- 2 tablespoons milk
- 235g frozen blueberries
- For streusel topping
- 100g maple sugar or brown sugar
- 1 teaspoon cinnamon
- 35g unsalted butter
- 30g pistachios, chopped
Instructions
- Preheat the oven to 220°C (200°C fan, Gas Mark 7). Grease or line a 12-hole muffin tin.
- Put all the wet ingredients in a large bowl and whisk with a mixer on medium speed.
- Slowly add the dry ingredients and reduce the speed, whisking until well combined.
- Fold in the frozen blueberries and set aside.
- Make the streusel topping. Using a paddle attachment, mix the butter, sugar, and cinnamon until it resembles breadcrumbs, then mix in the pistachios.
- Portion the batter into the muffin tin using an ice cream scoop and top each one with streusel. Grease the scoop with a little oil to stop the batter sticking.
- Bake for 5 minutes, then reduce the oven to 180°C (160°C fan, Gas Mark 4) and bake for a further 18 to 20 minutes.