Monday, August 30, 2010

Blueberry Streusel Muffins

When I was young we lived on Atwood Lake in Ohio and we had the most lovely neighbor, Mrs. Eberly.  This blueberry muffin recipe is hers but I added the streusal topping for more of a crunch.  Enjoy!

Muffin Recipe:
1/4 Cup Butter
1/2 Cup Sugar
1 Large Egg
3/4 Cup Milk
1/4 tsp Vanilla
1 3/4 Cup Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
1 Cup Blueberries (Can be frozen or fresh)

Streusel Topping:
3 Tablespoons Chilled Butter
1/2 Cup Sugar
1/4 Cup Brown Sugar
1/2 tsp Cinnamon

Preheat over to 425 degrees

To Make:
Cream butter and sugar together.  Then add all other ingredients except blueberries.  Batter will be lumpy.  The very last step is to add the blueberries.

Spray a muffin pan with non stick cooking spray or use the tin liners.  Fill each space about 3/4 of the way full with batter. 

To make streusel topping:
Mix the two sugars and cinnamon to blend then cut in the chilled butter until the mixture crumbles.  Top each muffin before baking.

Bake at 425 degrees for 25 minutes

Serve with butter and you have a great breakfast!

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