How’s about a little baking project on this loverly, not sunny Sunday? Make these Blueberry Streusel Muffins, eat half of them today (no judgment!) and spread the others out over next week, so you have something to look forward to!
Makes 12-15 muffins
2 cups all-purpose flour, take out one teaspoon out of this measurement to coat the blueberries (see instructions)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter at room temperature
1 cup sugar
1/2 cup whole milk
1 teaspoons vanilla extract
1 1/2 cups fresh blueberries
3/4 cup all-purpose flour
3/4 cup loosely packed brown sugar
1 teaspoon cinnamon
6 tablespoons unsalted butter at room temperature
Preheat oven to 375 F (190 C). Line a 12-cup muffin tin with liners. Combine all the streusel ingredients in a bowl and mix them together with your fingers until it resembles sand. Set aside. Place the blueberries in a small bowl. Sprinkle a teaspoon of flour over them and swirl the blueberries around gently to completely coat them with flour. This will stop them from sinking to the bottom of the batter while baking. Set aside. Combine the flour, baking powder and salt in a bowl and whisk together. In a large bowl, cream the butter and sugar together on medium speed until light and fluffy. Add eggs, milk and vanilla, mixing until just combined. Stir in the dry ingredients with a rubber spatula until just moistened. Fold in the blueberries gently. Fill the muffin cups 2/3 full. Sprinkle streusel mix over the top of each muffin. Bake for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack.