February 16, 2012

Wild Blueberry Muffins with Streusel Topping

I found these wild Maine blueberries in the freezer section at Costco the other day.  You'd think I had found gold, I was so excited!!!  Some women go crazy over Stilettos-for me, it's blueberries!  I've always thought of them as the Rolls-Royce of blueberries-everyone talks about how wonderful they are.  We were all surprised at how tasteless they were, granted, they were frozen.  I'm sure you could get delicious Maine berries if you picked them fresh.  So I wasn't too sure how they would do in these muffins, but they were incredible!  I don't know where all that blueberry flavor came from, but it's in there!  I made two dozen of these over the weekend, freezing one batch before baking them.  I heard of this great little tidbit years ago, but don't do it enough myself.  A woman was talking about how she made several different kinds of muffins, froze them in paper-lined muffins tins, then packed them away in gallon freezer bags.  They take up less space this way and any time you want a hot muffin, you just pull them out of the freezer!   It's also nice having a few different kinds on hand when you have company.  I am definitely going to be doing this more often!

1/4 cup butter, softened
1/3 cup sugar
1 egg
2-1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1-1/2 cups fresh or frozen wild blueberries

Streusel Topping:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

In a large bowl, cream butter and sugar.  Add egg and mix well.  Combine the dry ingredients in another bowl; add to creamed mixture alternately with the milk.  Stir in vanilla.  Gently fold in the blueberries.  Fill greased or paper-lined muffin cups two-thirds full.  For the streusel, combine the sugar, flour and cinnamon in a small bowl.  Cut in the butter until crumbly.  Sprinkle over muffins.  Bake at 375 degrees for 20-25 minutes.  *  I only needed about half of the streusel topping.   Yield: 1 dozen

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