Blueberry Streusel Muffins

Dessert? Breakfast? Snack? You choose! Fresh blueberries and few ingredients make it easy to bake these yourself instead of buying preservative-laden muffins to eat. Their soft interior, perfect chew, and crunchy topping give you all the mouth feel and pack in the flavor. Nothing matches the sweetness and tartness of the blueberries paired with the buttery, streusel topping.

Ingredients:

1 ½ cups flour

¾ cup sugar

½ teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Topping:

½ cup sugar

1/3 cup brown sugar

¼ cup butter

1 ½ teaspoon ground cinnamon

Drizzle:

1 cup powdered sugar
1 tbsp milk

Supplies:

3 mixing bowls

Rubber spatula

Measuring cups

Measuring spoons

Pastry cutter

Ice cream scoop

Cupcake pan with liners
Sandwich bag or piping bag

Directions:

Preheat oven to 400 degrees. In a large mixing bowl, combine flour, sugar, salt, baking powder, vegetable oil, egg and milk. Gently fold in blueberries. Use ice cream scoop to pour into lined cupcake pan. In a separate bowl, combine sugar, brown sugar, butter and cinnamon using a pastry cutter. Mixture should be sandy textured and crumbly. Add topping to each muffin and press in lightly. Bake for 20 minutes, or until a toothpick comes out clean. In a small bowl, mix together powdered sugar and milk until blended. Pour drizzle into a sandwich bag, seal and snip a corner. Drizzle over each muffin.

Tips:

I use a 3 tablespoon ice cream scoop with a spring loaded release anytime I make muffins or cupcakes to scoop batter. Sometimes they’re listed as 24/quart or 24 scoops per quart. This’ll give your muffins a uniform size. If you have leftovers (highly unlikely), freeze extra muffins and reheat in a microwave for 30 seconds.

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