Hmm, I love a warm muffin with a cup of coffee anytime of the year for breakfast. However, I never seem to eat anything with a streusel topping except during the cooler months of the year. That has to change in 2015! I must make these muffins with fresh summer strawberries, because these muffins are so versatile like that!
If your not a fan of blueberries, you could easily sub them for raspberries, strawberries, blackberries, etc. etc. See, versatile! I found this recipe in one of my favorite cookbooks by David Venable, you know the guy from QVC. That's ok if you don't know who that is, I am a little obsessed. I adapted it for our family's allergies and they turned out perfect.
What do you need?
3 cups your choice of berries, washed, dried, and coated with 2 teaspoons flour
1 ¼ cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup oil
1 cup sugar
2 tablespoons ground flax seeds + 3 tablespoons water (do this first and set aside!!)
½ cup sour cream
1 ½ teaspoon vanilla extract
juice of one small orange
6 tablespoons butter, softened
¼ cup brown sugar
¼ cup sugar
⅔ cup flour
1 ¼ teaspoon cinnamon
-Combine all ingredients for the topping and set aside-
What do you do?
1. Preheat oven to 350 degrees and line your muffin tin with muffin cups. I used the silicone ones, but paper will do
2. Mix together the flour, salt, baking powder, and baking soda. Set aside.
3. In a large bowl whisk together the oil, sugar, sour cream, juice of an orange, vanilla, and flax "eggs".
4. Combine the dry ingredients into the wet ingredients and mix until there are no longer any large lumps.
5. Fold in your berries, being careful not to "pop" any.
6. Evenly distribute your batter amongst 12 muffin cups.
7. Sprinkle the streusel topping on top of each muffin. Bake for 28 to 30 minutes or until a toothpick comes out clean.
Notes: There isn't a much rise to these muffins. The topping weighs it down. They are still very fluffy and taste delicious! If you use strawberries, I would slice them before using.