It's "Bacon Day" again and this week Edy and I decided to go with another classic favorite, the blueberry muffin.
I can't even begin to count how many batches of blueberry muffins I have made. I have been making blueberry muffins, using the same recipe since I was about 10 years old. I make slight modifications to it depending on my mood, but it is always basically the same.
This time Edy and I decided to add a little Streusel topping. I am a big fan of Streusel. Not only does it provide a wonderful sugary crunch on muffins, breads or pies, but it is a great "food" for kids to make. The youngest of kids can make it all by themselves and I love being able to give kids a project that they can take complete ownership of.
Blue Ribbon Blueberry Muffins with Streusel Topping
3/4 cup Sugar
3/4 cup Flour
1 tsp. Cinnamon
1/4 cup Butter, at room temperature
1 c. Sugar
¼ c. Butter
1 c. Milk
1 ⅓ c. Flour
2 tsp. Baking Powder
¾ tsp. Cinnamon
¾ tsp. Nutmeg
½ tsp. Vanilla
¼ tsp. Salt
1 c. Blueberries
Preheat oven 375
Streusel Topping: In small bowl toss sugar, flour and cinnamon together. Break butter into small chunks and work into sugar mixture until crumbly. Set aside.
Muffins: Toss ⅓ cup flour with blueberries, set aside. In small bowl whisk remaining flour, baking powder, cinnamon nutmeg and salt together. In mixing bowl cream sugar and butter together until light and fluffy. Add egg, mix until combined. Add milk and vanilla, stir until combined then gradually add flour mixture, blending until just combined. With rubber spatula gently stir in blueberries. Fill lined muffin tins ¾ full. Sprinkle Strusel topping over muffins. Bake 20-30 minutes.