Blueberry Muffins with Streusel Topping

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Makes 12 Muffins


My go to summer activity is hitting up the farmers markets up in the Adirondacks where I load up on fresh blueberries, cherries, corn and tomatoes. These blueberry muffins spotlight the blueberries perfectly and the crumb topping, although a little messy, gives you the ideal amount of sweetness. By freezing the blueberries before using them, you can ensure that they keep that beautiful round shape while they cook! Always keeping some blueberries in the freezer is the key to having summer berries all year around!


Topping Ingredients:

2 Tbsp + 2 tsp sugar

2 Tbsp + 2 tsp brown sugar

1 teaspoon cinnamon

1/4 tsp salt

1/4 cup butter, cubed(unsalted)

3/4 cup flour 

Muffin Ingredients:

1 1/2 cup flour

1/2 cup brown sugar

2 tsp baking powder 

1 tsp cinnamon

1/4 tsp baking soda 

1/4 tsp salt

3/4 cup milk

1/3 cup butter, melted and cooled (unsalted)

1 tsp vanilla extract 

2 eggs

1 cup blueberries, frozen

Topping Instructions:

Combine white sugar, flour, brown sugar, cinnamon and salt in a medium bowl. Add in cubed butter. Using your hands, a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal. You do not want it to become a cohesive dough. Let sit while you make the muffin batter!

Muffin Instructions

Preheat oven to 375 degrees

Combine flour, sugar, baking powder, cinnamon, baking soda and salt. Remove 1 Tablespoon of flour mixture and toss it in a small bowl with the frozen blueberries. (Tossing the blueberries in flour helps them to stay evenly distributed throughout the muffins and prevents them from sinking to the bottom!)

In a separate bowl, whisk together milk, melted butter, vanilla and eggs.  Pour wet ingredients over try ingredients and mix to combine (try not to over mix or the muffins will be tough). Fold in blueberries and any excess flour that remains with them.

Using an ice cream scoop (if you don’t have one - it is equal to 3 Tablespoons), scoop batter into greased muffin tins and top with 1 Tablespoon crumb topping. Make sure to press the topping against the batter to ensure it will stick. 

Bake for 10 minutes at 375 and then drop down to 350 for the remaining 7-11 minutes (or until a toothpick comes out clean). Remove from oven and let cool and enjoy!!

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