Blueberry Streusel Muffins

My favorite breakfast foods are ones that are quick, easy and can be eaten on the run. I often make muffins or scones because I can bake them the night before, and pack them for our breakfast the next morning. I had some plump, fresh blueberries to use and wanted to find a rich, streusel muffin recipe to try. I came across this from Taste of Home and looked like it would be a good one. The muffin has a soft texture that pairs well with the crisp, sweet, streusel topping. The streusel has a hint of cinnamon and give the right amount of richness to the muffin. I think this muffin recipe will be a keeper!

Blueberry Streusel Muffins

Yields: 1 dozen muffins

From Taste of Home

Ingredients:

• 1/4 cup unsalted butter, softened
• 1/3 granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 1/3 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt 
• 1 cup milk
• 1 cup fresh or frozen blueberries* 

Streusel Topping:

• 1/2 cup granulated sugar
• 1/3 cup unbleached all-purpose flour
• 1/4 cup unsalted cold butter
• 1/2 teaspoon cinnamon

Preheat oven to 375 degrees. Grease or paper line a 12 cup muffin pan.

In a small bowl, combine sugar, flour and cinnamon. Mix together and then cut in cold butter until mixture is crumbly. Store in the refrigerator until ready to use.

In a mixing bowl, cream softened butter and sugar until light and creamy, about five minutes. Mix in egg and vanilla. Sift the dry ingredients together and mix in alternately with milk. Mix until you no longer see flour but do no over mix. Fold in blueberries. Fill muffin cups 2/3 full and top each cup with a generous amount of the streusel topping. Bake for 25-30 or until golden brown. Cool in the pan for 5 minutes before removing to a wire cooling rack.

*Original recipe called for 1 1/2 cups of blueberries. I had some plump blueberries so I thought one cup was plenty. Use your own judgement when making the muffins. If you like more blueberries, use more!