Blueberry Streusel Muffins

I’ve always had a thing for blueberries.


When I was little, my family would go out to Souplantation for dinner once a month. And while there was plenty of food to eat, the only thing I ever wanted were their blueberry muffins. Oh the blueberry muffins. Soft, fluffy, and just warm enough to melt your {sweet honey whipped} butter.

Even though it’s long past blueberry season, I had a serious craving for these muffins as soon as I saw our local grocer having a sale on these tiny indigo gems. It didn’t take me long to fill the kitchen with muffins that I had to send to church send to work eat with Riker’s help (because some people in this house still hate blueberries…). It also didn’t take me too long before I realized everything is better with a crumbly sugary topping of streusel.

If you ever find yourself with excess fresh blueberries, I highly suggest whipping up a batch of these delicious muffins!


Blueberry Streusel Muffins

Makes 12 large or 18 cupcake-sized muffins — Recipe adapted from Rhonda Bracey

for the muffins…

2 eggs
1 cup milk
1/4 cup melted butter or margarine
1.5 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons white sugar
1 cup fresh or frozen blueberries
1/4 cup all-purpose flour
1/2 cup white sugar

for the streusel…

1/2 teaspoon ground cinnamon
1/4 cup cold butter
1/4 cup all-purpose flour
1/2 cup white sugar

Preheat oven to 400F and spray muffin tins with nonstick spray or use liners. In a small bowl, beat eggs, milk and butter. In a large bowl, mix flour, baking powder, salt and the 2 tablespoons of sugar. In a third bowl, mix together the blueberries with the remaining sugar and flour. In a ramekin, combine cinnamon, flour, and sugar. Cut in the butter until the mixture looks like coarse sand. Set aside.

Stir the liquid ingredients in the small bowl into the dry ingredients in the large bowl. Gently fold the blueberry mixture in to the ‘cake’ mixture in the large bowl. Fill muffin cups and top with streusel (how much you use is your call… but the more, the tastier!). Bake at 400F (200C) for approximately 20 minutes.

Remove from oven and let rest in the pan for 5 minutes before turning out onto a cooling rack. Enjoy warm with plenty of whipped honey butter!