BLUEBERRY STREUSEL MUFFINS

The store had fresh blueberries for $.88 per pint so I loaded up and now I am determined to use them up before they spoil or I have to freeze them.

Love these muffins; loaded with fresh juicy blueberries!


Damage is courtesy of my son...he likes to grab at whatever I am trying to take a picture of but at least you can see how yummy they are!

Blueberry Streusel Muffins
Adapted from www.allrecipes.com
Makes 8 large muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Make Streusel Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix and cut with fork.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Batter will be thick. Add a little more milk if it is too thick. Fold in blueberries.

Fill muffin cups right to the top,

cover with streusel topping.

Bake for 20 to 25 minutes in the preheated oven, or until done.

A little hummingbird (at the bottome of the picture) outside my kitchen window visiting the hosta blooms or as my daughter calls them "pasta" blooms.


PRINTABLE RECIPE