I have been doing a lot of cooking this past week and as a result I have so many new yummy recipes to share with you that I don’t know which one to share first!!
I picked up a half flat of blueberries at the Farmer’s Market on Saturday so I guess we will start with a blueberry recipe. The majority of the berries went into the freezer for winter time treats but I did use some of them for some of our favorite blueberry muffins.
I have had this recipe for years. It comes from a little spiral bound cookbook I picked up a long time ago called Company’s Coming Muffins & More. The muffins are actually a combination of two recipes – the Blueberry Muffin recipe and the streusel topping from the Apple Streusel Muffins.
Saturday night the girls invited two of our younger neighbors, Brock and Olivia, over for a backyard campout. They pitched the tent in the backyard.
They had to get up early Sunday morning to go to church so I thought I would entice them out of the tent and into the house with some fresh baked blueberry muffins – wouldn’t that get you out of bed?!
Well it worked!
This recipe works well with fresh blueberries or frozen.
They are good without the streusel topping too but I much prefer them with the topping. In fact I have been known to pick the topping off and only eat it!
I thought the muffins looked especially yummy on the new vintage tablecloth I picked up at a little resale shop I found on a trip to Milwaukie, Oregon last week. I had some time to waste before an appointment I had and stumbled upon the cute little shop!
Sunday morning, as I was enjoying a muffin along with the campers I thought that the next time I made them I would try adding a little cinnamon into the streusel topping – yum! Do you have a favorite muffin recipe?
Blueberry Muffins with Streusel Topping
Company’s Coming Muffins & More
1 3/4 C All purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 C butter
1/2 C sugar
3/4 C Milk
1 tsp vanilla
1 cup blueberries, fresh or frozen
1 Tbsp all purpose flour
In a large bowl put flour, baking powder and salt. Stir together thoroughly. Make a well in center.
In another bowl cream butter and sugar. Beat in egg until quite smooth. Mix in milk and vanilla. Pour into well. Stir just to moisten. Batter will be lumpy.
Stir blueberries with flour lightly. Fold into batter. Fill greased muffin cups 3/4 full. Add streusel topping (see below) if desired.
Bake in 400 degreen oven for 20-25 minutes until nicely browned. Makes 16 muffins (mine only made 12)
After you remove them from the oven losen around the edges. The streusel topping hardens as it cools and it can make it difficult to remove from the pan. I just run a toothpick around the edge, pushing the streusel topping off of the pan and onto the muffin.
1/2 C packed brown sugar
1/4 C all purpose flour
1/4 C butter
In small bowl rub sugar, flour and butter until crumbly. Sprinkle muffin with topping prior to baking.