Blueberry Heaven Muffins


There is nothing more "Sunday comforting" then home made blueberry streusel muffins, fresh, hot, out of the oven. With a little butter. Mmm...

When you first cut into one of these muffins, and the steam escapes - you get that whiff of hot blueberries and sugar - the blue berries are just burst, and so rich in color against the pale muffin. A little pat of butter melting into the now hot muffin just adds this delicious richness that can't be matched.

Plus, who doesn't love butter? I've been told by my mother I would steal sticks of butter and chew on them as a child. That might be a tad over kill. Or maybe I'm really Paula Deens long lost butter child. Who knows!

What you will need to make these scrumptious muffins:

1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries

Seperate bowl:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled

1.Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.
2.In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
3.Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
4.Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.



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