Wild Blueberry Muffins with EZ Gel
Blueberry muffins using EZ Gel gives you light and moist muffins that is sure to be a crowd pleaser. Perfect for breakfast, brunch or anytime you want a sweet treat! Wild blueberries are sweet and tart, and provide the perfect foil to the dense, slightly lemony batter. These blueberry muffins are also topped with a sweet buttery streusel that adds the perfect crunch. Delicious cold or warm!
Prep: 15 Min
Cook: 25-30 Min
Total: 40-60 Min
Servings: 24 muffins
- 12 T. butter (Softened, but not melted)
- 1 1/2 c. White Sugar
- 1 TBSP EZ Gel
- 4 large Eggs
- 2 tsp. Lemon Juice
- Zest from 1 medium Lemon
- 2 tsp Vanilla extract
- 4 c. All Purpose Flour
- 4 tsp Baking Powder
- 1 tsp Salt
- 1 c. Whole Milk (2 percent will work too)
- 4 c. Fresh or Frozen Blueberries (We love Wild but you can use regular as well)
- 1 c. All purpose Flour
- 2/3 c. White Sugar
- 1 stick Salted butter (Softened but not melted)
- 1 tsp Cinnamon
- 1 tsp EZ Gel
Preheat oven to 375. Line 24 muffin cups with paper liners and spray lightly with pan spray. Set aside.
Cream butter, sugars and EZ Gel until light colored and fluffy. Add the eggs one at a time beating with each addition. Add Zest and flavorings.
In separate bowl combine dry ingredients (flour, baking powder and salt). Add to wet ingredients and beat well. Add in milk and stir until smooth. Gently fold in blueberries.
Scoop into muffin tins. The batter will be very thick.
In a separate bowl combine topping ingredients, cutting in butter until a crumble is formed. Divide topping over muffin tins pressing in streusel topping lightly.
Bake for 25-30 minutes until light golden brown. Check with a toothpick. It is done when the toothpick comes out clean. Remove from oven and cook on a baking rack.
These muffins freeze very well. Wrap individually in plastic wrap and store in a freezer safe container for up to 6 weeks.