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Blueberry Loaf with streusel recipe

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 Muffins
Course: Breakfast
Ingredients Equipment Method Video

Ingredients
  

Wet Ingredients
  • 114 g unsalted butter softened
  • ⅓ cup vegetable oil
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk room temperature
  • ½ cup plain yoghurt room temperature
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
Dry Ingredients
  • 2½ cups cake flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups fresh blueberries
For Streusel
  • 4 tablespoons cold butter
  • 6 tablespoons granulated sugar
  • ⅔ cup all-purpose flour

Equipment

  • 12-cup muffin pan
  • Muffin liners
  • Large mixing bowl
  • Small bowl (for streusel)
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Microplane or zester
  • Ice cream scoop, measuring cup, or large spoon to evenly scoop batter into a pan
  • Cooling rack

Method
 

Step 1: Prepare the Oven and Muffin Pan
  1. Preheat your oven to 220°C (425°F). Line a 12-cup muffin pan with paper liners or lightly grease the pan.
Step 2: Make the Streusel
  1. In a small bowl, combine the flour and sugar. Add the cold butter and use your fingertips or a fork to work it into the dry ingredients until crumbly.
  2. Place the streusel in the refrigerator while you prepare the muffin batter.
Step 3: Mix Wet Ingredients
  1. In a large bowl, add sugar and lemon zest together.....rub together using your finger tips.
  2. Beat the softened butter, oil, and vanilla extract until well combined.
  3. Add the eggs one at a time, mixing after each addition.
  4. Mix in the buttermilk, plain yoghurt, and lemon juice until smooth.
Step 4: Combine the Dry Ingredients
  1. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet ingredients and gently mix until just combined. Avoid overmixing the batter.
Step 5: Fold in the Blueberries
  1. Toss the blueberries with 1 tablespoon of flour if desired. This helps prevent them from sinking during baking.
  2. Using a spatula, gently fold the blueberries into the batter.
Step 6: Fill the Muffin Pan
  1. Divide the batter evenly between the muffin cups, filling each one almost to the top.
  2. Sprinkle the chilled streusel generously over each muffin.
Step 7: Bake
  1. Bake at 220°C (425°F) for 5 minutes.
  2. Without opening the oven door, reduce the temperature to 180°C (350°F) and continue baking for 15–18 minutes, or until a toothpick inserted into the centre comes out clean.
Step 8: Cool and Serve
  1. Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.
  2. Serve warm or at room temperature.
    3. For an extra burst of flavor, drizzle the cooled muffins with a simple lemon glaze made from powdered sugar and fresh lemon juice.

Video