Blueberries and Muffins

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.