Every year in early August winberries, which are also known as wimberries, also known as blaeberries, bilberries, whortleberries and which are closely related to American blueberries and huckleberries, are in season. These little wild berries are found in the moorland and mountains throughout Wales, northern England and Scotland. And every year with we’re looking for new and delicious ways to enjoy our freshly picked winberries. When Laurice from Laurice’s Kitchen shared a wonderful recipe for blueberry streusel muffins we knew had to try them. The muffins are made with a classic oil-based batter that creates a slightly crumbly crust and soft, fluffy inside. The streusel are made with a hint of cinnamon that pairs well with the fruity flavour of the berries. And don’t forget to download free printable wrappers for dressing up and gifting the muffins at the end of the post!
Watch Laurice whip up a batch of delicious blueberry streusel muffins in her easy-to-follow video tutorial!
More recipes from Laurice’s Kitchen
More delicious cupcake and muffin recipes
Do you enjoy baking – and let’s be real eating – muffins and cupcakes as much as we do? Then also check out these cupcake and muffins recipes! From chocolate to caramel and fruits, we have a treat for every taste:
Blueberry Streusel Muffins
Laurice recommends to only gently fold in the blueberries so the batter doesn’t become grey.
For the streusel
30 g (1/4 cup) all-purpose flour
61 g (1/4 cup) packed brown sugar
2 tbsp cold butter
1/4 tsp ground cinnamon
For the muffins
240g (2 cups) all-purpose flour
180 ml (3/4 cup) whole milk
116 g (1/2 cup) granulated sugar
90 ml (1/4 cup) canola oil
1 egg (UK & Europe: M / US, CA, AUS & NZ: L)
2 tsp baking powder
1 tbsp chopped lemon zest
1/2 tsp kosher salt
1 cup fresh or frozen blueberries
printable muffin wrapper (download below)
1) Make the streusel
Add all ingredients for the streusel to a small bowl. Using a pastry knife or two forks, cut in the butter until the mixture is crumbly. Set aside.
2) Bake the muffins
Preheat oven to 200°C (400°F / gas mark 6). In a large mixing bowl, combine egg, oil, sugar and milk. Using an hand mixer, mix until thoroughly combined. Add the salt, baking powder and lemon zest and mix completely. Add the flour and mix until just combined; the batter will be lumpy. Carefully fold in the blueberries using a rubber spatula. Line a muffin tin with baking cups. Using a #20 disher, divide the batter evenly. Top with the streusel topping and bake for 20-25 minutes. Remove muffins from the pan immediately and allow to cool completely.
Free Printable Muffin Wrapper
Click on the button to download your free printable muffin and cupcake wrapper to dress up the blueberry streusel muffins!
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