April 19, 2011

Blueberry Streusel Muffins

These are delightful; full of sweet berries and topped with a yummy streusel.

For the streusel:

1/4 cup flour
2 tablespoons each sugar and
firmly packed light brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter, cut
into small pieces

For the muffins:

7 tablespoons butter, room temperature
3/4 cup sugar
2 large eggs
2-1/4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 teaspoons vanilla
1-1/2 cups fresh blueberries or frozen, unthawed

Preheat oven to 375. Line a 12 cup muffin tin with papers or spray with cooking spray.  For the topping, stir together the flour, sugars, and cinnamon in a small bowl.  Use a pastry blender to cut the butter into the dry ingredients, just until coarse crumbs form.  Set aside. In a large bowl, using mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.  In another bowl, sift together the flour, baking powder and salt.  Add the the dry ingredients to the butter mixture in 2 increments, alternating with the milk and vanilla.  Stir just until evenly moistened.  The batter should be slightly lumpy.  Using a large rubber spatula, gently fold in the berries just until evenly distributed.  Do not over mix; be careful not to break up the fruit.  Spoon batter into each muffin cup, filling it level with the rim.  Sprinkle streusel evenly over each muffin.  Bake until golden, dry and springy to the touch, about 20-25 minutes.  Transfer to a rack and let cool for 5 minutes.

* I made one batch of these according to the recipe and one with half the butter, folding in 4 ounces of vanilla yogurt with the eggs.  My husband couldn't tell the difference, both were equally delicious!

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