Hey everyone! So I have been looking for the perfect Blueberry Muffin recipe ever since I bit into my first Starbucks Blueberry Muffin. They are so moist, sweet, and have this delicious streusel topping that is TO DIE FOR. But, they’re not very healthy so I wanted to find an alternative that tasted just as good but with much better ingredients. I have tried more blueberry muffin recipes than I can count and now I’ve finally found the perfect one! They are the perfect sweetness, extremely moist, and the streusel topping turned out great! Super excited to share this with you guys, here’s to never trying another blueberry muffin recipe again!

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Ingredients:

Streusel-

  • 2 T. Truvia
  • 2 T. Truvia Brown Sugar
  • 1/3 cup unbleached all-purpose flour
  • 5 T. Kerrygold butter, melted

Muffins-

  • 2 1/2 cups bluberries
  • 3/4 cup+1 teaspoon Truvia
  • 1 tablespoon water
  • 2 1/2 cups unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 4 tablespoons Kerrygold butter, melted and cooled
  • ¼ cup coconut oil
  • 1 cup organic whole milk
  • 2 teaspoons vanilla extract
  • sprinkle of Stevia to taste

Directions:

  1. Combine ingredients for the streusel topping until the consistency is like small peas, then set aside. (Add butter a little bit at a time. If the mixture is too soft, add small amounts of flour until consistency is achieved).
  2. Preheat oven to 435 degrees.
  3. Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water,  and 1 teaspoon Truvia to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half.  This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
  4. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining Truvia and eggs together in medium bowl until thick and well combined. Slowly mix in butter and coconut oil until combined. Whisk in milk and vanilla. Sprinkle Stevia in to taste (a little goes a long way). Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)
  5. Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using a toothpick, gently swirl berry filling into batter using figure-eight motion. Sprinkle streusel evenly over muffins.
  6. Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

*Adapted from  A Cook’s Quest