Apple-Blueberry Muffin with Streusel Topping
Apple-Blueberry Muffin with Streusel Topping
Apple-Blueberry Muffin with Streusel Topping
Apple-Blueberry Muffin with Streusel Topping

Apple-Blueberry Muffin with Streusel Topping

David Venable

This is a sweet and tangy fruit-filled muffin with the perfect balance of fluff and texture.

Muffins

  • 2 eggs, beaten
  • 2 cups buttermilk
  • 1/2 cup vegetable oil
  • 4 cups flour
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tsp baking soda
  • 4 tsp baking powder
  • 2 tsp salt
  • 1-1/2 cup blueberries, well-drained
  • 1-1/2 cup apples, finely chopped

Directions

Preheat the oven to 350°F. Grease an oversized 4-cup muffin pan (or a regular 12-cup muffin pan).
To prepare the muffins, combine the eggs, buttermilk, oil, and apples in a large bowl. Mix in all the dry ingredients and stir until the flour is just moistened. The batter should be lumpy. Fold in the blueberries.
Fill each cavity in the 4-cup muffin-pan 3/4 full, or each cavity in the 12-cup muffin pan 2/3 full.
To make the topping, combine the flour, cinnamon, brown sugar, and butter in a small bowl. Use a fork to combine the ingredients and sprinkle the topping over the muffins.
Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Streusel Topping

  • 1 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1 cup firmly packed light brown sugar
  • 8 Tbsp (1 stick) unsalted butter, slightly softened and cut into 1/2" pieces

Cook's Notes

Cool the streusel topping down before topping the batter. This helps the streusel stay crisp and remain on the top of the muffin instead of baking into it.

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