The common muffin becomes sensational when you add plump, sweet blueberries.
It's a real treat to set out a basket of these moist blueberry muffins with streusel topping, and watch as your friends and family devour them.
My granddaughter was sure she didn't like blueberries, and then she tasted these...and we have a convert!
I love using fresh blueberries, but frozen will do fine, if the blueberries are not in season. There's no need to defrost them...you'll end up with "all blue" blueberry muffins. They would be great for a Smurf Party.
1/4 c. butter, softened
1/3 c. sugar
1 tsp. vanilla extract
2 1/3 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 1/2 c. fresh or *frozen blueberries (I use fresh)
1/2 c. brown sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 c. firm butter
Combine the flour, baking powder and salt in a bowl; set aside. In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Now, add flour mixture to creamed mixture alternately with milk, but don't over mix. Gently fold in most of the blueberries, but save some to place a few on the top of each muffin, if desired.
Fill 12 greased or paper-lined muffin cups two-thirds full. An easy way to fill tins is to use an ice cream scoop. (I got 14 large muffins with this recipe.)
In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.
Bake at 375° for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
*If using frozen blueberries, use without thawing to avoid discoloring the batter.
Hint: Remember, don't over-mix the batter or the muffins will get tough.
"Faith sees the invisible, believes the unbelievable, and receives the impossible." - Corrie ten Boom