Soft and moist these blueberry persimmon muffins are perfect for breakfast, brunch or as a snack. Whole blueberries & hazelnut streusel make them extra delicious!
In a large bowl, beat the sugar and soften butter until fluffy. Add the eggs, one at a time. Beat well after each addition.
Stir in sifted flour and baking powder. Add yogurt, pureed persimmon and whisk until well combined.
Chill in the fridge for 30 minutes.
Meanwhile: Using your hands or fork to make the streusel topping. Combine diced cold butter, flour, sugar and hazelnuts in a food processor and pulse until you get a crumb like texture (you can also do this by hand or use a fork).
Take the batter out from the fridge, scoop into muffin tray/muffin cups and top with streusel topping.
Bake in a preheated oven at 370°F/190°C for 20-25 minutes or until done.
Notes
This recipe can be prepped ahead: make the batter in the evening and bake in the morning.
Cane sugar can be substituted with brown sugar.
Sour cream or crème fraiche can be used instead of Greek yogurt.
Two small mashed bananas are a great substitution for persimmons.
The streusel topping keeps well in the fridge so you can make it ahead.
Course: Dessert
Cuisine: American
Keyword: Muffins Recipe, Persimmon Muffins
Nutrition Facts
Blueberry Persimmon Muffins
Amount per Serving
Calories
224
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Cholesterol
46
mg
15
%
Sodium
12
mg
1
%
Potassium
174
mg
5
%
Carbohydrates
29
g
10
%
Sugar
14
g
16
%
Protein
2
g
4
%
Vitamin A
315
IU
6
%
Vitamin C
11.1
mg
13
%
Calcium
54
mg
5
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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