Blueberry Streusel Muffins

I promised to share retreat recipes but want to post them with pics SOOOO they'll need to wait a bit. In the meantime, here's a recent one I whipped up to serve alongside a pot of soup.

Yes, blueberry muffins.

The recipe begins like any other by mixing the dry ingredients together.

While you have the flour out, you'll want to mix a tablespoon or so with your blueberries in a separate bowl (this will prevent the batter from turning purple).

In a large bowl, mix the butter and sugar together until fluffy.

The add in the eggs and vanilla. (If you're feeling a little adventurous, you could also add 1/4 teaspoon of lemon zest.)

Mix well and then add your dry ingredients and milk, alternating between the two as you continue to mix by hand.

Gently fold your blueberries into the batter. Using a spoon, fill prepared muffin pan with batter before mixing up the streusel ingredients.

Nut-lovers could even add 1/4 cup of chopped pecans to the mix. Sprinkle over batter in muffin cups.

Bake at 375 degrees for 20-25 minutes.

Let them cool a bit before using a butter knife or spreader to loosen and remove them from the muffin tin. The full recipe is below:

Blueberry Streusel Muffins

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1-1/2 tsp. flour
1/2 c. butter
3/4 c. white sugar
2 eggs
1 tsp. vanilla extract
1/2 cup milk
2 Tbsp. all-purpose flour
5 Tbsp. brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. butter, diced

Preheat oven to 375 degrees. Grease or line 12-muffin cups (24 mini). Combine 2 c. flour, 2 tsp. baking powder, and 1/2 tsp. salt in medium bowl. In a small bowl, sprinkle 1-1/2 Tbsp. of flour over the blueberries and set aside. In a large bowl, beat 1/2 c. butter with 3/4 c. white sugar until light and fluffy. Beat in eggs and stir in vanilla. Fold in dry ingredients alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. Combine 2 Tbsp. flour, 5 Tbsp. brown sugar, and 1/2 tsp. cinnamon with 2 Tbsp. butter until crumbly. Sprinkle over batter in muffin cups. Bake in preheated oven for 20-25 minutes. Cool in pans on wire rack.

They freeze very well and can be easily reheated in the microwave oven. Enjoy!