After picking blueberries yesterday, I knew I had to do something with them immediately for breakfast. So early this morning, I whipped up a batch of blueberry streusel muffins. I’ve made these tasty muffins before, but this time I amped up the flavor with a bit more blueberries and a touch more brown sugar in the streusel. It totally upped the yum factor of these muffins.
Making 12 muffins is a nice idea, but we won’t eat them all before they go stale or worse. I’m sure I am not the only one with this problem. So what I did, and I am trying to do more often, is to freeze a portion of the batch for some other time. Muffins make a great grab and go breakfast, so this will come in handy later. For the meantime, they are in a container, but if you have a limited amount of containers, once frozen, they could be transplanted to a Food Saverbag (and individually wrapped for added convenience.
Much to my surprise, these muffins only used a fraction of my pickings. There are a ton left for other uses. Yay!
A bit about blueberries:
Blueberries are loaded with antioxidants. But, in fact, antioxidants in blueberries vary. Wild blueberries contain more about 50 percent more antioxidants then cultivated blueberries, but both are tops among antioxidant sources. Wild blueberries are smaller and tangier. For this recipe, I used the cultivated ones we picked.
Blueberry Streusel Muffins
yields 12 muffins
1/4 cup all-purpose flour
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
2 tbsp butter, firm
3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 1/4 cup fresh blueberries, rinsed and drained
Preheat oven to 400 degrees and line 12 muffin cups with paper liners.
In a small bowl, prepare the streusel topping. Sift in the flour, brown sugar and cinnamon and then stir to combine well. Next, use two knives crisscrossing to cut the butter into the dry mixture (a pastry blender could alternatively be used as well). Continue combining until mixture is crumbly. Set bowl aside.
In a large bowl, prepare the muffin batter. Whisk together the milk, oil and egg. Stir in flour, sugar, baking powder and salt. Batter should be moistened and will still be lumpy, but it’s supposed to be.
Stir in blueberries.
Use a tablespoon to drop batter into the 12 lined muffin cups, dividing equally. Top with about 1 tbsp of the streusel topping each.
Place the pan into the preheated oven and cook for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and transfer to a wire cooling rack immediately.
This post is for Weekend Herb Blogging (I know, no herbs in this one! But fruits and veggies count too.), a weekly event started by Kalyn of Kalyn’s Kitchen. It’s being hosted this week by Melissa of Cooking Diva. Check that site for a roundup of great recipes on Monday.