How to Make Blueberry Streusel Muffins! | LIVESTREAM w/ Anna Olson

Recipe below! I love a blueberry muffin that makes you imagine an exclamation mark after the word ‘blueberry’ when you take the first bite! To maximize the blueberry flavour, I use a combination of fresh blueberries and dried blueberries, and a fluffy batter with a hint of lemon absorbs the blueberry aromas as the muffins bake.

——–

Makes 12 Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes

The muffins will keep in an airtight container for up to 3 days or can be frozen for up to 3 months.

——–

• Ingredients •

1 ¾ cups (262 g) all-purpose flour
½ cup + 1 Tbsp (112 g) granulated sugar, divided
2 tsp finely grated lemon zest
2 tsp baking powder
¼ tsp fine salt
¼ tsp ground nutmeg
½ cup (115 g) unsalted butter, melted (still warm is OK)
½ tsp ground cinnamon
2/3 cup (160 mL) 2% milk, at room temperature
2 large eggs, at room temperature
½ tsp vanilla extract
1 ½ cups (190 g) fresh blueberries
½ cup (75 g) dried blueberries

Note: Fresh blueberries are easier to work with when baking blueberry muffins, but sometimes frozen are closest at hand. You can replace the fresh blueberries with frozen berries, but add them still-frozen and after tossing them with 2 Tbsp (18 g) all-purpose flour to help prevent the berries from streaking the batter.

——–

• Directions •
1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners

2. Whisk the flour, ½ cup (100 g) of the sugar, lemon zest, baking powder, salt and nutmeg together in a mixing bowl. Stir in the melted butter and blend until the mixture is an even crumbly texture.

3. Measure ½ cup (75 g) of the flour mixture to a separate bowl and stir in the remaining 1 Tbsp (12 g) of sugar and the cinnamon. Set aside.

4. Add the milk, eggs and vanilla to the flour mixture and whisk until smooth. Stir in the fresh and dried blueberries.

5. Divide the batter between the muffin cups and sprinkle the tops with the streusel topping. Bake the muffins for about 25 minutes, until a centre inserted into the centre of one comes out clean. Cool the muffins in the tin for 10 minutes, then remove them from the pan to cool completely.

Well hello everyone and welcome to O yum I am so thrilled to be back here with another live and it’s another Comfort bake you’ve seen the thumbnail I am making blueberry strel muffins and this is a brand new recipe I have spent a lot of time making these

Muffins over the course of what Michael a year probably maybe even a little longer and I have setled on this version just to let you know if you’re just joining me or if you’re new to the Channel first off hi I’m Anna uh you’ll see the full recipe is below the video

Window I don’t hold back on information measurements method the entire recipe is there I have to say my round of hellos mom I know you’re catching this later on Kathy you’re baking along and if there are others of you baking along with me too please check the re recipe below the

First thing you want to do is preheat your oven to 375 F that’s 190 C Suzanne and Bruce hello Bonnie of course you’re going to be getting at least a dozen blueberry muffins who loves blueberry muffins I mean they’re just such a staple and I think what I like about this recipe is

This is really that bake shop style blueberry muffin I wanted to pack in as much blueberry flavor and a really nice soft tender muffin without being too extreme on one or the other in terms of flavor but have lots of beautiful Aroma when it bakes now last week first off

Thank you for all of you who watched that video liked it um we’ve just had such a fabulous response to my oatmeal cookies the chewiest ever I put in a batch of cookies at the beginning of the live stream so you could see them live

Come out of the oven so I’m doing the same thing with a batch of my blueberry muffins have we got an over head shot Michael so we can see them before they go in the oven I will make the full recipe but they’re going in now and this

Time I’ll remember to set the timer I kind of forgot last time there we go the countdown’s on and part of a really good cozy bake a comfort bake a fulfilling bake is it shouldn’t be terribly difficult or Steppy and I love a strel topped muffin but any recipe I

Had found previously involved making the strel separately a completely different formula you set it aside and then you make your muffins I have found a really nice way to combine the two to save on a little time and a little bit of measuring so oh hello look at all of you

Joining me from everywhere Puerto ricao Florida Michigan I saw Oregon uh another Florida um Nebraska so hello to everyone Saskatchewan I saw yes I know you’re all going to tell me oh from Portugal look at this so many people joining me and please remember to ask me your baking

Questions as we go along this is the benefit of the live stream is I can tailor this to what you want to know as I prepare this recipe so I’m not liting my ingredients but I’m going to aate and combine my dry ingredients using a whisk

So all your dry ingredients go into your bowl first your allpurpose flour your half a cup or 100 g of sugar and you’ll see there’s a measurement for an extra tablespoon I’ll get to that in a second so this is just the half2 cup

Or 100 G I’ve got my 2 tpoon of baking powder and just a/4 teaspoon of salt salt in baking is there for the same reason it is in cooking it’s to heighten and balance flavors it’s a small little measurement if you feel like you want to

Pull that out you can do that 100% now what I like to do when it comes to a simple blueberry muffin is build in some aromatics into the batter and so I like adding a little lemon zest and you could certainly add I love the combination of

Blueberry and lime zest that would be a great idea for people like yourself Cherry I know you’re watching because you ask some amazing questions before we even got going um you could use calamansi zest in there which has a a beautiful Aroma as well I think

Kalamansi is the new Yuzu it’s such a hot flavor it’s delicious oh it’s a fantastic Citrus flavor and Aroma very tart and tangy so I’m adding about 2 teaspoons of finely grated lemon zest there we go and while I’ve Got The Grater I have a whole little nutmeg and

I’m just adding about a/4 teaspoon of nutmeg if you have previously ground nutmeg of course you can use that too but I like how the zester gives you such a fine grating of it and you may be asking yourself well why did you choose to add nutmeg to a

Blueberry muffin recipe and oh look people we’ve got Michael people from more people from the Philippines Mexico City as a tip I will be in Mexico City this summer I can’t wait um back to the recipe the reason I add the nutmeg is have you ever had a really good homemade

Simple sugar donut and really the only flavor inside the doughnut itself is nutmeg and I find it gives these muffins adding that4 teaspoon of nutmeg gives these muffins that hint of a dut flavor so it’s more of that sort of bake shop flavor I’m trying to build in so now I

Whisk it all together this is ating the flour at the same time it’s working in the lemon zest so a little bit of friction is dry out the oils making sure that baking powder is Blended in simple I’ve already got my butter melted and now some of you were asking some good

Questions about using other options instead of butter if you wanted to melt coconut oil that would be a fantastic option in this recipe um you could use you could use vegetable oil if you wanted to but then you’re lacking a dimension of flavor and so I feel like the butter or the coconut

Oil really adds what it needs to I’m adding just the butter right to the dry ingredients and now it’s up to you if you want to use your spatula or if you’d like to use a pastry blender either will work and just stirring this butter that small quantity

Of butter into the dry mixture is immediately going to create a crumble and that is the foundation of the strucel topping that I’ll separate it out so some lumps are okay this this will not come together at all when you mix it and you want to keep mixing until you no

Longer see any visible bits of flour that white powdery flour substance and just to show you if you wanted to use the pastry blender the technique is still the same the result is same the same you want to get rid of for the most part the large pieces you

Want to break it down a little bit but it stays crumbly so don’t try and bring this together in a batter ah sarapa you’re asking a very good question um and Leslie I’ll get to your question in a second too what’s my signature dish oh Michael what would be

My signature dish my butter charts maybe I’ve really worked on my butter charts for a long time and I haven’t changed that recipe I would say oh well definitely here on o yum my signature recipe um would be my chocolate chip cookies because if you check out it they’ve got

A lot of views and my secret is the addition of corn starch and I added those to my oatmeal cookies yesterday or yesterday last week um to keep the soft the cookies soft now lesie you were asking measuring by volume or by weight if you can at all try and get in the

Habit of measuring by weight because it doesn’t matter how you get your ingredients from your canisters or contain containers to your bowl if you’re using a scale cuz a gram is a gram um but if you’re measuring with cups you know the flour you have to spoon in level out gently brown sugar

You pack in there’s a different tip for every type of measuring where a scale is easier faster tidier more consistent so now that I’ve got this crumble mixture I’m going to spoon out about half a cup so 75 G or so and I’m putting that in separate bowl and I’ll just for

The sake of the overhead cam is this okay Michael here um so this half a cup set aside is now the strucel so to sweeten it up a little bit that’s what that extra tablespoon of sugar you’ll see in your ingredient list is for and I don’t add my cinnamon to the blueberry

Muffin batter cuz I want that to be nice and bright and light but I do want that hint of cinnamon aroma so I add it to the strel topping and just with a spoon give that a stir in now how easy is that you just take the batter you’re already making and

Just add a little cinnamon and a little extra sugar to it and you’re all set so now I can set that back bring this my crumbly mixture back to the center I’m just oh Natasha it’s okay that you missed the notification we’re glad you’re here I’m making blueberry strel

Muffins if you’re new to the party and I’ve already got a batch in that will be coming out in about 11 minutes now it’s time for the wet ingredients and this is how beautifully simple this recipe is you don’t have to mix them up separately in a different

Bowl and then add them this comes together quickly so I’m going to pour my 2% milk and if you’re baking without dairy you could use um oat milk I find is a great dairy alternative um you could use almond milk you could use soy milk I steer clear of

Rice milk because I find it’s just too thin and it just doesn’t have enough natural sweetness and character to it I will add just a splash of vanilla Alyssa whole milk is of course 100% fine just a little vanilla because I’m not making a cake we’re making muffins

So I just want that hint of the aroma and I’ll crack my two large eggs now what is actually this is very very important I measured out my milk about an hour ago so it has been sitting out at room temperature to warm up to room temperature my eggs are at

Room temperature because of the melted butter and all I’m doing is stirring with a whisk in order to minimize the lumps although a few lumps are okay you want to make sure and it is specified in the ingredient list that your milk and your eggs are at room temperature very

Very important so that when you stir if you added cold milk and cold eggs that melted butter well it would seize up and you would have a very very lumpy batter so you want to make sure those two ingredients are at room temperature but do note you will see lumps in the batter

And that’s just like when you make a pancake batter lumps are okay not too many but I always give this a really good vigorous stir by hand but don’t worry at this point if you see lumps now I’ll switch back to my whisk and it’s time for the

Blueberries um Laura I’m glad I could up your baking game as you say um oh Owen you’re asking about recipe um now oh sorry to finish my chat with you Laura you’re embracing gluten-free and sugar-free baking you’re not the first person to ask for a few sugar-free recipes so I am taking that

And noting it um and I’ll let you know if you subscribe you’ll get the notification and I’ll make sure you know if a recipe is sugar-free that I’ll be making Owen I do have a recipe for blueberry pie you find it right here on the channel and it includes a cooked

Blueberry filling and a beautiful lattice top to the top of it so you can check that out right here on the channel um oh andma I’m glad you make the oatmeal cookies and the banana bread we were talking about how that banana bread has done really well that’s my go-to I

Mean that’s what I call it it’s my go-to banana bread um Sue is asking how you keep the strel crisp there is no moisture like any liquid water it is just the flour the sugar the butter that moistens it and binds it so when it

Bakes it kind of toasts on top and it will not liquefy um and Leslie I’m getting to that topic about the dried blueberries um these questions are fantastic thank you everyone for asking these questions so now it’s time to stir in the fruit I love to load up a

Blueberry muffin with blueberries like we just need to own it it’s a blueberry muffin recipe I remember I I would add a cup of blueberries and I think that was standard for a dozen recipes it just wasn’t enough for me and then I went up to two cups of blueberries and that was

Way too much and they ended up sinking to the bottom of the muffin tin so I find a cup and a half is perfect these are just gigantic blueberries um but in addition to that to really give you that Bak shop blueberry character I want to bolster

The flavor and so this is where I add dry blueberries they’ve got a concentrated flavor they hydrate as the muffins bake and they make they really just add so much to the recipe if you don’t have dried blueberries if you can get your hands on freeze-dried blueberries you’ll

Get the same effect now freeze-dried blueberries are fantastic cuz you can grind them and turn them into a blueberry powder and they hydrate when you stir them into things like whipped cream so all of a sudden whipped cream becomes blueberry whipped cream when you add the powder from any freeze-dried

Fruit raspberries another very popular option these will soften when you fold them into your blueberry batter if you don’t have fresh blueberries and the reason I’ll be honest the reason I pick the fresh blueberries is they’re just easier to handle because they don’t have that moisture that then turns the batter

Gray when you start during it so can you use frozen blueberries I think Cherry you were asking that question yes you can I pull them right from the freezer don’t let them thaw at all and then Dust them with a little bit of flour to coat

Them and when you add them to your batter just try and give them a one two three stir a very quick stir so they don’t start bleeding into the the batter itself and do make sure if you’re using frozen berries um make sure your oven is fully heated to

375 because those frozen berries are now cooling down that batter and you may find you have to cook your muffins an extra not too long another 2 to 3 minutes oh Michael we have someone joining us Maria from Canary Islands I think you’re the first person I’ve

You’ve told me that you’re watching from Canary Islands um and Peter switches out the recipes to a gluten-free alternative it’s so much easier now isn’t it it Peter that there are so many better options for gluten-free flower bread Blends out there even 5 years ago it was tougher to

Find a consistent blend that you could use in many styles of baking yeah sure some were good for cookies some for cakes but not all sort of General baking there’s so much uh so many more to choose from it’s fantastic uh Michelle’s asking a question about changing the baking for

High altitude and if I can ask you a favor I washed my portion Scoop from the last batch of muffins I bake and I forgot to bring it back over so I’m going to scoop my M muffins I I’ll get to your question in just a second

Michelle I am lining my muffin tin this recipe makes 12 Muffins with paper liners you can just Grease the tin if you want to and it takes a generous scoop this is what always happens when I have to cook and talk at the same time I was so tidy

When I was doing this quietly by myself earlier there we go I think this is why you enjoy the lives cuz you know it’s real and I’m just going to have to scrub the pan a little bit when I’m done but you can see with every scoop how many blueberries

Are making it into each muffin it feels almost like a 1: one ratio of batter to blueberries I’m just going to take a little peek at my timer oh we’re doing well with our first batch that’s in the oven right now um Steve is asking what size scoop

That’s a good question can I read on here it’s number 20 uh does it say a volume 1 and 5/8 o oun so what is that in milliliters almost 60 about 50 about 50 milliliters 45 50 m the numbering B the numbering system is based on how many portions from an imperial quart

Seriously well Michael if you I don’t know if you heard that information I just learned something that the numbering system on the scoop is based on how many portions uh how many Scoops you get in a an Imperial quart so the higher the number the larger or the smaller the

Scoop correct cuz a size 100 means you get a lot of little Scoops and all right I never knew that in case you didn’t know in addition to Michael being in charge of the tech here um on oam running all the cameras taking care of the sound the lights

Everything everything it’s it’s a truly is a oneman show on the tech side here he also teaches full-time at Niagara College in their culinary school so you can imagine the two of us we pretty much talk about food non-stop all the time so ask away when it comes to those

Technical questions because he can also be behind the scenes and look it up if we don’t have the answer to verify it I just think that’s Anton says thank you and we’ve got oh we’ve got someone joining us from Istanbul we were just talking today about we may be able to

Visit uh turkey this spring and talking about where we want to visit in turkey and what we want to taste while we’re there um so many of you join us from all over the world if you didn’t know Michael and I actually host culinary tours small groups um and we pick

Destinations where and the because we have small groups we can get into good restaurants we can take a smaller bus we do cooking classes and fabulous experiences they typically are about a week long if this is something that might interest you you can come from anywhere in the world uh the trip itself

Doesn’t include the flight so um that’s up to you to to get to the de destination we work with a fantastic travel coordinator Giovani if you want to find information on these tours you you can go to my website it’s Anna Olson.com that streusel topping on top of each muffin I’m trying to be a little tidier than I was with the batter itself if you’re just joining I’m making blueberry strel muffins and pretty much you know you just mix it in that one bowl makes a nice even dozen

Re uh dozen muffins that I have to say when it comes to creating recipes little things like getting oh there’s the first batch um getting 12 muffins is pretty tricky to do because I it frustrates me when I get I see a recipe and it makes 15 muffins

Because then all of a sudden you either have one muffin pan and you have to do two batches or you have one pan and it’s only got three filled so I always try and work in dozens wherever I can and it doesn’t always come out evenly on that

First try so let’s trade I’m going to bring over my cooling rack check on these oh we’re in like I wish you could smell the blueberries oh those dried blueberries really do make a difference and I love how these come up in a beautiful Dome you can see all that blueberry

Goodness in these go now I did notice on last week’s thread and just to let you know when this video when I’m done it will be uh put on the channel so you can refer back to it you can bake along with me later

If you wish um but I went in and checked the comments so if you’re watching at a later date and you had a comment asking a question I went and noticed um that now I’ve forgotten my train of thought what was the question someone asked oh they was asking about how long you

Preheat your oven I thought that was a very good question everybody’s oven is different what I like to do is always put a thermometer inside the oven itself because just because your oven beeps when it says it’s set to the temperature that you turn the dial or press the

Button to doesn’t mean it actually is and if you’re oven in gives you that beep to tell you you’ve hit the temperature I always let it preheat an extra 10 minutes so I really do give my oven at least 15 to uh 20 minutes to preheat before I bake because that way

You get a beautiful Precision in baking and then someone you had uh I think it was Michelle had asked about altitude baking so if you’re joining me from Calgary which is 1,000 m above sea level and it does qualify as um on the lower fortunately it’s not full on High altitud baking but

You do have to make adjustments so if you’re making something simple like cookies there’s little you have to do but anything with a cake-like batter um like a muffin a cake a banana bread a loaf a birthday cake you have to compensate for lower air pressure so what that means is there’s less

Resistance um at a higher altitude so that means when you have something like B baking powder baking soda or even whipped eggs there’s less pressure at a higher altitude than at sea level so things rise up really fast and then because the recipe was designed at sea

Level the sugar in the eggs and that magic of Science of the way things Bond when they bake at higher altitude they’re not baking at that same rate and so things rise up and then they tend to sink in the center so the way to compensate that in an easy way is the

First thing you want to do is add a little extra liquid so we this recipe called for 2/3 of a cup 160 mil of milk I would add just another you don’t have to add a lot another tablespoon tablespoon and a half of milk that gives your ingredients more space to move

Around and it will take a little longer for those ingredients to bond together so your cake won’t lift and fall in that time the other thing you want to do is reduce your leaven it sounds counterintuitive but you want to slow that growth of your baked goods come um

As they’re baking so then as those ingredients are starting to set you’ve got your baking powder lifting and then holding the nice Dome shape to the top of your muffins Loaves and prevents sinking when you’re making nice cakes for a special occasion so I hope that clarifies the High Altitude baking it’s

An excellent question to ask and oh someone’s talking talking about Cal I didn’t know you could get headaches from Shucks I get that change in air pressure and that drastic temperature change does it I have lots of friends in Calgary so that’s the first I’ve heard of that

Um we’ve got comments rolling in this is just like last week now that I’ve wrapped up my baking here and while I would love to break into one of these muffins they are far too hot so I wasn’t going to leave you hanging here we are

These baked up see I told you Bonnie you were getting at least a dozen muffins probably more um these have cooled down a little bit I find the strucel topping helps keep the muffins St fresh for longer because you’ve got that kind of cap to the top of

Them and I do like this recipe because while it holds lots of blueberries they don’t all sink to the bottom I this is the strel is going to crumble they stay in place so every single bite of this blueberry muffin is going to have a bit of blueberry I love seeing

All the comments coming in these uh questions are fantastic what I was trying to say is this happened last week everybody started writing all these baking questions when you you figured out oh she’s almost done but it’s okay I will be back um Maryanne these freeze brilliantly um they are definitely a

Keeper for the freezer ideally most baked goods I try and not freeze longer than three months because then it’s nothing becomes wrong with them they just tend to pick up fridge taste um Jane you’re asking can you use self-raising flour if you’re in the UK you have that option yes so just pull

Out the baking powder and the salt you don’t need it if you have self-raising flour and you’re good to go same measurement so it would be 300 G and you’re all set um oh and Sebastian here these questions I love seeing it um how do I thicken my favorite Jam for Linder

Cookie H if it’s yeah that’s a tougher one because you know what admittedly I prefer using kind of the cheaper Jam for my lenser cookies because they tend to have more sugar and more pectin in them and they don’t make the cookie soften up too much where the fruit spreads are all

About the fruit and they can seep into the cookie so that’s a very good question question um and we’ve got people watching good morning in Australia uh We’ve I’m just checking making sure that I’ve answered the questions usma is asking can we use buttermilk actually that would work

Wonderfully well and I don’t think you have to make any other adjustments can you use candle cander bottled blueberries yes just drain them very very well uh before you stir them into the batter um oh and what kind of chocolate chips Shri is act asking if you’re making chocolate chip muffins

Well I would go for cature chocolate chunks um good baking chocolate as opposed to chocolate chips that you add to chocolate chip cookies because then they’ll stay nice and soft within the muffin itself even after they cool to room temperature um oh and Sebastian saying PC raspberry jam that’s a pretty good

One I do use the PC raspberry jam I also use the No Name um depending on that’s a great opportunity you want to bolster the raspberry flavor take the grocery store brand Jam but add a little freeze-dried raspberry powder to it and that’ll amp up the raspberry flavor and of course

Freeze-dried raspberries don’t have any added sugar so it’ll add a nice tartness to it too and okay you know what Sarah Fimo we’re going to end with your question cuz I need to take a bite of this muffin and then deliver some uh muffins to B three kitchen tools I can’t live without

Well I definitely use one of them my microplan style zester for lemon zest Ginger nutmeg parmesan cheese everything everything garlic I use it every day in the kitchen let’s see if I have my I have my flat of course I don’t have oh there’s one my angle offset spatula is this is

An extension of my hand when it comes to either lifting cookie hot cookies off a tray a slice of tart or pie out of a pan or a cake icing a cake frosting a cake getting Swirls and swishes that is my number two favorite tool and well you

Know what honestly it’s gone now but um a couple of really good silicone spatulas cuz these are heat proof and you want want them to have a bit of flexibility but not be wimpy they can’t be too soft and you want that flexibility so you can get into the bowl

So those are my top three tools now Michael and I are traveling and we’re going to be filming while we’re traveling so hopefully we’ll have some exciting new travel delicious baking related content to share with you uh down the line but I will be back with live streams March 5th and March 12th

Are the next live streams and our fantastic channel manager Rob uh and I were talking about what could be expected and we’ve been listening to some of your requests so stay tuned I’ll pull together those recipes but it’s still going to be in that Comfort baking world I know you can make this

Recipe it makes me feel so good when you share that you make the these recipes you feel good about yourself and the fact that you’ve made something to share with those you love so I wish you a wonderful week enjoy your blueberry muffins and I’ll see you in a couple of weeks cheers

Everyone oh someone all the way from grimby is watching hey neighbor hi Maria oh yeah the lemon really comes true