Blueberry and Walnut Streusel Muffins Recipe

Blueberry and Walnut Streusel Muffins

Forget paying big bucks at your local cafe - these yummy treats are SO easy to make! - by Jane Ash

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Muffins can be made up to three days ahead. Keep in an airtight container. For a change, try replacing blueberries with raspberries and walnuts with almonds.

Ingredients

340g packet classic sultana cake mix

3/4 cup buttermilk

50g unsalted butter, melted

2 eggs, lightly beaten

125g punnet blueberries

WALNUT STREUSEL

½ cup walnuts, finely chopped

¼ cup firmly packed brown sugar

1 tablespoon plain flour

½ teaspoon ground cinnamon

25g unsalted butter, chopped

Method

Line a 6-hole Texas muffin pan (3/4-cup capacity) with paper muffin wraps.
To make streusel, combine walnuts, sugar, flour and cinnamon in a small bowl. Add butter. Rub in with your fingertips until well combined.
Place cake mix in a large bowl. Make a well in centre. Add buttermilk, butter and eggs. Stir with a wooden spoon until just combined. Gently stir in blueberries.
Spoon mixture evenly into muffin wraps. Sprinkle evenly with streusal.
Cook in a moderate oven (180C) for about 25 to 30 minutes, or until just firm in centre when lightly touched. Remove from oven. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Serve muffins warm or at room temperature.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.