Blueberry Muffins with Streusel topping

You can find blueberry muffins in almost every cafes ^^, but sometimes they are not the same. Some muffin can be dry (as it contains less fat than buttercake) so many people don't like it, or some of them must be called cup cake rather than muffin. 

How can we make delicious muffin without turn it into something else? It made me think about using syrup.  So, I use syrup for today muffin, and yes, it add sweetness and make the muffin stay moist longer too ^^.  It's easy to make, you can use fresh or frozen blueberries, if using fresh, put them in the freeze will make folding easier. I give the choice for sweetness, if your blueberries are sweet you can reduce only 65g of sugar but if it's not go for 75g.
Serve it as breakfast or eat it as an afternoon treat with a cup of coffee is recommended.

Blueberry Muffins with Streusel topping

Makes 9 Muffins

Muffin batter
140g ............................... Frozen blueberries,  (if using fresh, freeze them while preparing the batter)
150g ............................... All purpose flour (A)
1/2tsp ............................ Baking powder
1/4tsp ............................ Baking soda
........................................ Pinch of salt
75g .................................. Unsalted butter
75g .................................. Granulated sugar*
70g .................................. Mitr Phol syrup (sugar cane syrup)
1 ....................................... Large egg
1/2tsp ............................. Vanilla extract
45g .................................. Plain yogurt
8g .................................... All purpose flour (B)
*if you want to have less sweet muffin use 65g

Streusel topping
30g .................................. All purpose flour
30g .................................. Almond powder
30g .................................. Light brown sugar 
30g .................................. Unsalted butter
......................................... Pinch of salt

Ingredients for Muffin batter: Mitr Phol syrup, egg, baking soda, baking powder, all purpose flour, granulated sugar, plain yogurt, blueberries and butter.

Ingredients for Streusel topping: Almond powder, salt, butter, all purpose flour, and light brown sugar.

Start by mixing all the ingredients for Streusel topping together until crumbs form, refrigerate until ready to use.

Preheat the oven to 180C
Line the muffin pan with paper case.
Pour the all purpose flour (B) into blueberry bowl.

Mix until the flour coats the blueberries.
Freeze until ready to use.

Beat the butter with pinch of salt until soft.
Add the granulated sugar and beat until combine.

Pour the syrup into the bowl, beat until combine.

Put the egg and vanilla extract into the bowl, beat to combine.

Sift the all purpose flour together with baking soda and baking powder.
Put half of the sifted flour mixture into the bowl.
Fold to combine.

Pour the yogurt into the bowl, and fold to combine.

Pour the rest of the flour mixture into the bowl with blueberries.

Fold to combine.

Spoon into the muffin pan and sprinkle the Streusel topping on top.
Bake for 25-30 minutes.

Blueberry Muffins with Streusel topping