A hot blueberry muffin for breakfast with butter is just so yummy. Add a streusel on top and it elevates the muffins to the next level. With blueberries so plentiful now it is the perfect time to make a batch. You can use frozen blueberries but make sure to thaw them and pat them dry with a paper towel.
I serve blueberry muffins or banana bread with chicken salad too. It’s just the right compliment to this savory dish. Give it a try.
Ingredients (18 muffins)
- 1/4 cup butter softened
- 1/3 cup sugar
- 1 egg
- 2 1/4 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 tsp vanilla
- 1 1/4 cups blueberries (fresh or frozen)
- Streusel
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup butter softened
- 1/2 tsp cinnamon
Directions
Remove the butter, egg and milk from the refrigerator and let stand until they reach room temperature. This should take about 45 minutes.
Combine the flour, baking powder and salt in another bowl. Set aside.
Photo A
Photo B
Combine 2 tbsp of the flour mixture with the blueberries in another bowl. (Photo A) The flour will prevent the blueberries from sinking to the bottom of the muffins.
Mix the streusel ingredients. Use a fork or pastry blender to incorporate the butter until it resembles course crumbs. (Photo B)
Photo C
Photo D
Photo E
Cream the butter and sugar with an electric mixer until it is light and fluffy. Add the egg and mix until it is incorporated. (Photo C) Do not use the mixer to add the flour, milk and blueberries
Gradually add the flour mixture and the milk to the butter mixture. (Photo D) Stir until just mixed into the mixture. Don’t over mix. Stir in the vanilla. Fold in the blueberries. (Photo E)
Photo F
Photo G
Photo H
Spoon into greased muffin tins or muffin papers cups. Add a tablespoon of streusel on top of each muffin. (Photo F) Bake at 375 degrees for 25 - 30 minutes. (Photo G) Remove immediately from muffin tin. (Photo H)
Enjoy!