I seem to keep adding to my list of food obsessions.
The latest one is muffins.
I think what started this new craving was around Christmas when we went to the Opryland Hotel.
There are several restaurants in the hotel but only one that really served breakfast – if you have ever been to The Opryland Hotel at Christmas, you can only imagine how crowded that one restaurant would be!
So breakfast would consist of grabbing a quick bite at one of the few coffee shops scattered across the property.
There was still a pretty long line and I remember thinking – I hope these muffins are worth it.
Well, they were and now I guess I keep hoping to find some as good as those.
You know, they might not have been that good – it could have just been the wonderful Christmas atmosphere that only The Opryland Hotel can give you…..
Blueberry Streusel Muffins
- 2 Tablespoons butter, melted
- 3 Tablespoons white sugar
- 3 Tablespoons light brown sugar
- 1/3 cup flour
- 1 cup fresh blueberries (or frozen, thawed)
- 1 ½ cups sugar
- 2 ½ cups flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 Tablespoons unsalted butter, melted
- ¼ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla
Preheat oven to 425 degrees.
Mix sugars, flour and melted butter with fork until crumbly, set aside.
In a medium bowl, mix together flour, baking powder and salt.
In a mixer, use whisk attachment to mix sugar and eggs. Continue until completely mixed.
Slowly add in the butter and oil until combined. Followed by buttermilk and vanilla.
Remove bowl from mixer and fold in the flour mixture and blueberries. Do not over mix (it’s ok if it’s a little lumpy).
Fill a muffin tin lined with muffin cups ( 12 muffins) to the top.
Now, crumble the streusel topping on each muffin.
Bake for 17-20 minutes or until the tops are golden brown and toothpick comes out clean.
Cool muffins for about 5 minutes then transfer to cooling rack to continue to cool before serving.