During blueberry season I often feel like “Bubba” from the movie, Forrest Gump. Instead of rambling off an extensive list of shrimp recipes, I’m pondering on the variety of blueberry recipes: blueberry jam, blueberry pie, blueberry scones, blueberries and cream . . .
Now, I will admit that I am NOT the best baker (or even cook), but I try my best. I LOVE blueberry muffins so I often turn to Pinterest for a highly rated recipe. Something that is not only delicious but also freezes well so that we have a quick and easy option on those early mornings before school/work.
This summer we had picked close to 5 pounds of blueberries. Between picking them at a nearby farm on the outskirts of Iowa City and our annual trip to Canada, we had more than we could chew. Although my family loves to eat blueberries on their own, there is NO way that we could eat–nor want to eat–that many blueberries for days to come. So I did some digging online and that’s when I found it, the ultimate blueberry muffin recipe. The ultimate STREUSEL blueberry muffin, to be exact.
I found the recipe from “Little Sweet Baker’s” blog. Now I know that some avid bakers will try to change some ingredients, but let me tell you that it is perfect as is. I also would recommend using buttermilk vs. regular milk. I tried both and the buttermilk option was way better. I also suggest NOT opting out of the streusel. It is delicious and well worth the extra couple of minutes.
I hope that you enjoy it as much as we do! Happy baking.
BLUEBERRY STREUSEL MUFFINS
(Recipe by Little Sweet Baker)
- 2 & ½ cups of all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted and cooled
- 1 cup sugar
- 2 large eggs
- 1 cup milk (any kind but I HIGHLY recommend buttermilk)
- 1 tbsp vanilla extract
- 1 & ½ cups blueberries (I wouldn’t add anymore than this. I tried with the first batch and everything fell apart).
For the streusel topping
- ¼ cup sugar
- 1 tbsp all-purpose flour
- 2 tsp unsalted butter, melted
- ⅛ tsp ground cinnamon, OR if you’re like me–the more the merrier!
- Preheat oven to 425, and spray or line your muffin baking pan if needed. Prepare the streusel topping by mixing all the ingredients together. Set aside.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt together. Set aside.
- In another bowl, whisk the melted butter with the sugar. Then add the eggs, milk, and vanilla. Mix it all together.
- Now add the wet ingredients to the dry ingredients. Combine using a spatula until moistened. Fold in your yummy blueberries.
- Divide the batter into each individual muffin cups and top with streusel.
- Bake for 5 minutes at 425. Keeping the muffins in the oven, reduce the heat to 375 and bake for another 15 minutes.
- Voila! Let cool and enjoy.
NOTE: These keep well in the freezer if you are making an extra batch. If you’re not freezing, I recommend storing with a slice of bread to keep your muffins fresh.