Recipe slightly adapted from Mini Manor Blog
First off I just have to say that this recipe is a-m-a-z-i-n-g. It is the perfect blueberry muffin! Moist cake, swirled berries on top and a thick streusel topping. Heaven on Earth. I highly recommend this recipe. It is not only delicious but super simple and easy too! I made these the other day, froze them tonight and then Christmas morning wa-la! We have homemade muffins!
1 1/8 c. sugar
2 1/2 c. flour
2 1/2 t. baking powder
1 t. salt
4 T. unsalted butter, melted
1/4 c. vegetable oil
1/4 c. 2% milk
3/4 c. plain Greek yogurt
2 t. vanilla
2 c. frozen or fresh blueberries (I used frozen)
Combine everything together except the berries. Once your jam and streusel is ready then fold in your berries gently.
1/2 c. frozen or fresh blueberries (I used frozen)
1 T. water
1 t. sugar
Combine in a small saucepan over medium heat. As it heats through and thickens, mash it constantly with the back of a wooden spoon. Once a "jam" consistency, take off heat.
* Cooks note: I would double this next time. It tasted great with these measurements but I really think that a thicker jam on top would be even better *
4 T. brown sugar
3 T. sugar
1/2 c. flour
5 T. melted butter
Combine all together in bowl. It will be like a pie dough consistency. This is normal. Once it gets to that stage, crumble into little pieces.
To assemble muffins, fill 24 paper lined muffin cups with the blueberry muffin batter. Top with a dollop of the blueberry "jam" and swirl with a skewer to make a pretty design and disperse it. Then top with streusel topping.
Bake each pan separately at 375 for 15-20 minutes.