A batch of tasty blueberry jam presently lines the pantry shelf and the freezer holds some delicious tutti-frutti popsicles. A good portion of berries has added colour, taste and texture to numerous fruit salads as well.
I couldn’t let the season go by without baking some favourite Blueberry Streusel Muffins. After trying several blueberry muffin recipes this is the one that has made it into my permanent recipe collection. It’s interesting to note that many of my favourite recipes don’t come from a cook book or food magazine but a free little pamphlet found in the aisle of a grocery store.
Not too sweet, tender crumb, crumbly streusel topping and a burst of juicy blueberries is the best way to describe these muffins.
To sum things up in one word…delicious!
Blueberry Streusel Muffins
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
¼ teaspoon cinnamon
2 tablespoons butter
- Mix all ingredients in a bowl, cut in butter until crumbly. Set aside.
¼ cup butter, softened
2/3 cups granulated sugar
½ teaspoon grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2/3 cups milk
2 cups fresh blueberries
- Grease or line muffin tins with paper baking cups.
- Cream butter and sugar until fluffy.
- Beat in egg and lemon rind.
- Sift together flour, baking powder and salt into a large bowl.
- Add alternately with milk to creamed mixture beginning and ending with flour.
- Stir just to combine, do not over mix, fold in blueberries.
- Spoon batter into muffin cups filling to the top (batter will be thick).
- Sprinkle with streusel topping and bake in a preheated 375 degree F. oven for 25 to 30 minutes or until firm to the touch and golden.
- Cool in pan for 5 minutes then remove to cooling rack.
- Makes 12 medium muffins or 8 large muffins.
Notes, Tips and Suggestions
- Dust blueberries with a little flour to avoid berries sinking to bottom of muffins.
- Two cups of blueberries are a few too many for me, about 1 1/4 cups does the job.