Blueberry Streusel Muffins

It's been way too long since I've posted a new recipe. I recently bought a townhouse and have been stocking my new kitchen so I can start baking again. Since the day I moved in I've been wanting to make blueberry muffins to freeze for easy breakfasts. The first weekend I was living here, my sister Maria brought me a few muffins to eat the next day since I hadn't bought any food yet. The recipe she used is what I made today - a very simple yet delicious blueberry muffin. This recipe came from my Aunt Maria years ago, and my family has been enjoying it ever since. It is even better with the streusel topping, but I made them without the topping this time. I got 16 muffins out of one recipe. If you love blueberries as much as I do, give this recipe a try!

Blueberry Streusel Muffins

Muffin Batter:

1/3 cup sugar

¼ cup butter or margarine, softened

1 egg, beaten

2 1/3 cups all-purpose flour

4 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 teaspoon vanilla extract

1½ cups fresh or frozen blueberries

Streusel topping (optional):

½ cup sugar

1/3 cup all purpose flour

½ teaspoon cinnamon

¼ cup butter or margarine

MUFFIN BATTER: In a mixing bowl, cream sugar and butter.  Add egg; mix well.

Combine flour, baking powder and salt. Add to the creamed mixture, alternately with milk. Stir in Vanilla.  Fold in blueberries.

Fill 12 greased or paper-lined muffin cups 2/3 full.

DIRECTIONS FOR STREUSEL: In a small bowl, combine sugar, flour and cinnamon.  Cut in butter until crumbly.  Sprinkle over muffin batter before baking.

Yield: 1 dozen.

Bake at 375º for 25-30 minutes or until browned.

Butter & sugar

Dry ingredients

Frozen blueberries

Finished batter

Ready to go in the oven

Fresh out of the oven!

Photos by JoJo