Blueberry Streusel Muffins

When my daughter-in-law Sarah came with the children for their piano lesson last week, they brought us a quart of freshly picked blueberries. Yum! We nibbled a few, and added a few to our yogurt and our morning cereal. But I wanted to make one special blueberry-something before they disappeared.

I suggested a few possibilities like Blueberry Cream Cheese Coffee Cake or Blueberry Crisp, or Blueberry Cheese Pie, but Ron requested muffins. 

So I have a blueberry muffin recipe that I have been using for many (38!) years. I have shared it before here on the blog before. I absolutely love the photos that accompanied that post, photos of the grands picking wild blueberries when they lived in Maine. Here are some . . . 

Throwback to 2013

(Oops. Got a little sidetracked with those cute grands.)

Back to this post and these muffins . . . 

As much as we enjoy those muffins, I wanted these to be something special, so I pulled this clipping out of my recipe collection.  It was a feature in an old issue (June 2002) of Martha Stewart Living called "Muffins 101." The article included several basic muffin recipes, suggestions for add-ins, recipes for a variety of toppings, and basic how-to's. 

Using this article as a guide, I created some blueberry muffins with a scrumptious streusel topping. 

These muffins are moist and delicious. One person in my house said that they could just eat the streusel topping with a spoon! Martha's recipe for streusel uses confectioner's sugar which gives it a perfect consistency. Of course, there is also plenty of butter in the topping, so that doesn't hurt!  

These muffins met my requirement for something "special" to make with our blueberries! If you want something special for your summer breakfast table or for guests, give these a try!

P.S. You can substitute another fruit like raspberries or chopped peaches. They will be just as good!

BLUEBERRY STREUSEL MUFFINS

(Makes 12 standard muffins)

Muffin Ingredients:
10 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons ground cinnamon
3/4 teaspoon vanilla
2/3 cup sugar
2/3 cup milk, room temperature 
1 large egg, room temperature
1 1/4 cups blueberries
streusel topping (recipe below)

Directions:

Preheat oven to 400 degrees. Butter or grease a standard muffin tin.

Combine flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine.

In a medium bowl,combine butter, vanilla, sugar, milk, and egg; whisk to combine.
Fold butter mixture and fruit into flour mixture just until mixed. (Don't overmix!)

Spoon 1/4 cup batter into each cup. Press 2 tablespoons of streusel on top of each.
Bake until tops are golden, 15 to 18 minutes.
Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack.

Serve warm or at room temperature.
(I think these muffins are just as good - or even better-  the next day!)   


Streusel Topping:
5 tablespoons unsalted butter, melted
2/3 cup all-purpose flour
2/3 cup confectioner's sugar
1/4 teaspoon ground cinnamon
pinch of salt

Combine all ingredients in a medium bowl.
Mix with your fingers until mixture is moist and crumbly.