So, I know I posted a recipe for Blueberry Muffins with Cornflake Topping only a couple of weeks ago, but with several pounds of blueberries still awaiting some sort of use in my fridge, I thought even more muffins were in order. These are the tried and true ones I've been baking for years and keep coming back to again and again. Make them and you'll see why!
All of my kids (husband included) go wild over these muffins! And I can't really blame them, 'cause they are delicious and make your kitchen smell amazing! About a year ago, I made about 100 of them (in mini-version) for a big party we were throwing and there were almost none left over, so I think I can safely say, that just about everybody loves them too!
There are so many reasons why these muffins are so fabulous. Partly it's because they come together easily (you don't need a mixer or anything remotely electric), partly it's because they taste pretty amazing with frozen berries so you can make them all winter long (although, of course they're even more stupendous with fresh blueberries) and partly it's because they only make a small batch so you don't have too many tempting muffins sitting around, wearing away at your willpower!
The batter comes together in a snap and then you fold in a generous amount of beautiful berries!
Next you fill your muffin cups--
Now you prepare the easy-to-make, buttery, cinnamony, addictively delicious streusel topping which gets sprinkled on top of each muffin.
Then you pop them into the oven and wait, wait, wait for them to be ready!! Hey, they say patience is a virtue and your virtue will be majorly rewarded here, for what you wind up with is a light fluffy cake, warm juicy blueberries and a wonderfully crunchy, chewy sweet muffin top. Breakfast perfection!! Later guys--gotta get back to the tagging for the tag sale!
Blueberry Streusel Muffins
Makes 8-9 standard size muffins
Prep Time: 15 minutes; Bake Time: 20-25 minutes
For the batter
- 1 1/2 cups unbleached, all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil (I use canola)
- 1 large egg
- About 1/3 cup milk (any kind)
- 1 heaping cup fresh blueberries (you can use frozen too--don't thaw)
For the Streusel topping
- 1/4 cup sugar
- 2 Tablespoons plus 2 teaspoons unbleached, all-purpose flour
- 2 Tablespoons butter, cubed
- 3/4 teaspoon cinnamon
1. Preheat oven to 400ºF. Lightly spray top of muffin pan with non-stick cooking spray. Grease 8 or 9 muffin wells or line with paper liners.
2. In a medium sized bowl, combine flour, sugar, salt and baking powder. Into a 1 cup measuring cup, pour the oil. Add the egg and fill cup up to the 1 cup measuring line with the milk (this will be about 1/3 cup). Pour into the flour mixture and combine only until there are no traces of flour left. Don't over mix. Gently fold in berries and spoon into prepared muffin cups. Fill almost to the top.
3. In a small bowl, using a fork or a pastry blender, mix together all the ingredients for the streusel topping, until well combined and crumbly. Evenly top the muffins with the mixture. Bake for 20-25 minutes, until muffins are domed and golden brown.
4. Remove pan from oven and let muffins cool for about 10-15 minutes, before removing them from the pan or they have a tendency to stick to the pan and fall apart. Plus they taste better when not piping hot.
5. Muffins keep at room temperature, well covered, for 2-3 days. The recipe doubles and triples well and you can prepare the streusel topping ahead of time and have it ready so that you can whip up the batter quickly in the morning and get the muffins into the oven in no time.
Note: Recipe adapted from http://www.annies-eats.com/2007/06/30/blueberry-muffins/