It’s Blueberry Picking Time!!!
Even though our bushes are not fully mature, we are picking about a quart of berries each evening. That is certainly enough to snack on and make muffins:
Blueberry Streusel Muffins
Preheat oven to 400 degrees.
Streusel Topping:
- 2 tablespoons cold butter
- 1/4 cup of flour
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
Cut the butter into remaining ingredients until coarse crumbs are formed. I use one of those small, pulsing food processors, which really speeds this process up.
Muffin Batter:
- 1 cup milk
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla
- 1 egg
Beat the above ingredient in a large bowl with hand-mixer, until well mixed. In a separate bowl, combine the following ingredients:
- 2 cups flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Using a fork, stir the above mixed dry ingredients into the mixed liquid, just until the flour is moistened. DO NOT OVERMIX!
- carefully fold in 1 cup of fresh or frozen blueberries
Divide batter into 12 greased, paper-lined muffin pan. Sprinkle with streusel topping. Bake for 22-24 minutes.
