Blueberry Streusel Breakfast Muffins

May 17, 2017

I think it’s about time to put it out there that my favourite meal of the day is breakfast. This was way before brunch became popular (read: breakfast was my fav meal since I was 6 years old. That was about almost 2 decades ago OMG). I remember brunch being something that only happened when we could sleep in on weekends and then eat the most unhealthy things imaginable just because we could. Now it seems like brunch is everything. 

 

I’ve been reading the delectable Big Bad Breakfast recipe book by John Currence and everything in that book is making my stomach growl with a vengeance. Think comfort food from the South, with a little bit of jazz. Those are the kinds of breakfasts I would definitely wake up for. And those are the kind of breakfasts that I’m finding hard to get in Singapore (other than our street/hawker food). I’m tired of seeing Eggs Benedicts and Avo/mushroom Toasts in every corner I turn, being priced at an exorbitant amount. What happened to inexpensive and truthful comfort food, instead of meals that are instagram-worthy but mediocre?

 

 

 (Missing the slow life on most mornings)

 

There are times for nice slow breakfasts and then there are times for when mornings are hectic, tempers are short and commitments are calling. Most of my weekday mornings, my adrenaline is pumping and sky high for various reasons. But no matter what I cannot miss my breakfast because it would ruin my entire day. (I am not pleasant when I’m grumpy, The Boy can testify to that). Which is why this Breakfast Muffin is something that I’ve been baking on most Sundays to prepare myself and the family for the week ahead. I don't know which is better - the fact that these are so easy but so delicious, or the fact that even after reheating them they are still moist and fluffy. You guys can be the judge of that

 

 

(Look at that beautiful purple mess)

 

I love all sorts of berries (yes even the sour tarty red berries). Blueberry is my go-to fruit when it comes to berries because I’ve always loved the Blue Berry Morning Cereal by Posts (sorry not sorry). What’s even better than the taste is then if their juices do come out during baking, it creates a beautiful mess. I’ve always had a go to recipe for blueberry muffins, but I saw a version with streusel on Sally’s Baking Addiction, and I knew that I had to make it that very day. 

 

BLUEBERRY STREUSEL BREAKFAST MUFFINS

 

(Loosely adapted from Sally’s Baking Addiction)

Makes approx 14-16 regular sized muffins

 

Streusel Ingredients:

1/2 cup brown sugar

1/2 cup chopped walnuts (pecans are good too) 

A sprinkle of cinnamon powder

 

Muffins

1 stick unsalted butter at room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

2 egs

1/2 cup Greek unflavoured yoghurt

2 teaspoons vanilla extract

1 and 3/4 cup all-purpose flour

1 teaspoon baking powder

A sprinkle of salt

1/4 cup full cream milk

1-2 cups of blueberries (I add as much as I want. So be your own boss. Frozen or fresh are both good!)

 

Method:

1. Preheat the oven to 200 degrees C and prepare your muffin tins with muffin/cupcake liners

 

2. Make the streusel by mixing all the streusel ingredients together and set  it aside

 

3. In a large bowl, beat the butter and sugars at high speed until smooth. Add in the eggs, yoghurt and vanilla extract until well combined. Finally add in the flour, baking powder and salt. Turn the mixing speed down to low speed and slowly drizzle the milk in

 

4. Fold in the blueberries. Do not worry if some of them break and juices are released! Remember, it’s a beautiful mess

 

5. Add 1 scoop of muffin batter into the cupcake/muffin liner and then add a teaspoon of streusel. Then fill up the whole cupcake/muffin liner up to the brim (we want tall overflowing muffin tops here). Finally top it up with more streusel. 

 

6. Bake for 5 minutes at 200 Degrees C and then lower the oven temperature to 170 Degrees C and bake for about 18-20 more minutes. Test with a toothpick - it should come out clean after inserting it into the centre of the muffins!

 

7. Remove from oven and let cool until room temperature. Store in air-tight containers in the refrigerator and they can last for about 5 days. Reheat them in the oven or microwave whenever you need them

 

 

(That streusel is everything)

 

XO,
Chloe

 

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