Wednesday, December 7, 2011

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.

mixing wet & dry

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!

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