Blueberry Streusel Muffins
By The Girl Who Ate Everything
It's blueberry season!!!!!!
And what better way to consume this juicy fruit but in sugary, warm, muffins? This amazing breakfast food is perfect for a get-together brunch. These muffins by The Girl Who Ate Everything are simple and quick to make, but they finish with a flawless, sweet, and angelic taste. You'll impress any chef friend who comes to the brunch!! I myself adore this recipe. I especially enjoy making mini-muffins and regular muffins together, since the recipe is so large. This way, you can bring the one-bite mini-muffins to share with friends, and keep the richer, larger muffins for yourself. You can also make a total of 12 jumbo muffins if you prefer. Just remember that if you change the size of the muffin, you also must change the cooking time. I usually use about 20 minutes for Jumbo, 15 for regular size, and 10 for mini-muffins. But make sure to check the muffins often in case of oven differences.
Enjoy!!!
Ingredients:
Muffin Bottom:
Directions:
For more information, visit: http://www.the-girl-who-ate-everything.com/2011/06/blueberry-streusel-muffins.html
And what better way to consume this juicy fruit but in sugary, warm, muffins? This amazing breakfast food is perfect for a get-together brunch. These muffins by The Girl Who Ate Everything are simple and quick to make, but they finish with a flawless, sweet, and angelic taste. You'll impress any chef friend who comes to the brunch!! I myself adore this recipe. I especially enjoy making mini-muffins and regular muffins together, since the recipe is so large. This way, you can bring the one-bite mini-muffins to share with friends, and keep the richer, larger muffins for yourself. You can also make a total of 12 jumbo muffins if you prefer. Just remember that if you change the size of the muffin, you also must change the cooking time. I usually use about 20 minutes for Jumbo, 15 for regular size, and 10 for mini-muffins. But make sure to check the muffins often in case of oven differences.
Enjoy!!!
Ingredients:
Muffin Bottom:
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk (or reduced fat, if you wish to be healthier)
- 2 cups blueberries, fresh or frozen
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup butter, softened
- 1 1/2 teaspoons cinnamon
Directions:
- Preheat oven to 350º. Line muffin pan with paper muffin liners.
- To prepare streusel topping mix with sugar, flour, butter, and cinnamon with a fork. Sometimes I use my hands to get it fully incorporated so that it has the texture of wet sand. This makes a generous amount of streusel topping which probably could be halved but I like a lot on my muffins.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined.
- Gently fold in blueberries.
- Divide batter evenly into muffin cups. Sprinkle muffins with streusel topping.
- Bake at 350º for allotted time (20-Jumbo, 15-Regular, 10-Mini), until a tester inserted into the center comes out clean.
For more information, visit: http://www.the-girl-who-ate-everything.com/2011/06/blueberry-streusel-muffins.html
