Biscuits / Muffins / Scones · Breakfast

Blueberry Muffins topped with Streusel

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Made some blueberry muffins for my family’s camping trip to Lopez Island this weekend. I top them with a yummy streusel, this can be left off for you health nuts. (Although, I doubt there are any health nuts following THIS blog) 😉

Blueberry Muffins topped with Streusel

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 oz container of fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
The zest of one medium lemon
1/2 cup milk

1/2 C butter, room temperature
1/8 tsp salt
1/2 C brown sugar
1/2 C white sugar
1/2 C flour
1/4 C Quick cooking oats
1 tsp cinnamon

Make the streusel first. In a bowl, using a baker’s best tool, your clean hands, mix them together until well combined and crumbly.

Preheat oven to 375 degrees. Prepare 14 muffin tins with liners or butter.

In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having “purple” batter)

In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don’t stir. Spoon batter into prepared cups. Sprinkle streusel over the top of each muffin.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. Hope you enjoy!

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