Blueberry Streussel Chocolate Chip Muffin

Long title, isn't it? I made that up because I had combined some of my favorites in one muffin: blueberries, chocolate chips and streusel to make it perfect for my coffee. I found some fresh blueberries yesterday which costs just $1.95 (roughly 60 in Peso) for 125grams which is about a cup already.

The recipe is another adaptation from JoyofBaking's Buttermilk Berry Muffins. My notes are in blue.

blueberry streusel chocolate chip muffin

INGREDIENTS:

2 1/2 cups (295 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Zest of one orange (I omitted this because I don't have one)

1 large egg, lightly beaten (This made me realize just now that I have forgotten to put an egg in my muffin, weeee)
3/4 cup (180 ml) buttermilk (used 3/4 tbsp vinegar + 1/2 cup evaporated filled milk + water to make 3/4 cup)
2/3 cup (160 ml) safflower or canola oil
1 teaspoon pure vanilla extract
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries) - I used 1 cup fresh blueberries + 1 cup chocolate chips

STREUSEL:

3/4 cups all-purpose flour
1/2 cup dark brown sugar, packed
1/8 cup sugar
1 teaspoon ground cinnamon (optional)
1/2 cup unsalted butter, cold, cut into smaller pieces

Prepare the streusel ahead and set aside: In a bowl, combine flour, brown sugar, sugar and cinnamon. Add the cold butter and squeeze mixture between your fingers until it resembles bread crumbs. Keep in the fridge until ready to use.

For the muffins:
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside. (I used paper cups instead and did not brush pans with butter anymore).

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries). With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

I folded the berries and chocolate chips after I added the liquid.

Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Cover with streusel if you are having some. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.

I baked for 30 minutes, leave off the sugar as I had put streussel in some muffins.

Makes 12 regular sized muffins or 6 jumbo muffins.

My muffin tins and paper cups were small (2oz). It yielded 22 muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.

despite forgetting the egg,
the muffin was still soft and very yummy

muffin with no streusel
this was baked in "torta" pans