Blueberry Streusel Muffins

Now that temperatures are dropping, I like to switch from a cool, creamy yogurt for breakfast to warm, sweet blueberry muffins. Fresh blueberries are wonderful but frozen work beautifully. I freeze berries throughout the season to get me through the winter months.

Blueberry Muffins

I find blueberry muffins require a little extra sweet to put them over the top. The streusel topping takes them to the next level. Pour a cup of coffee or some nice tea and you have yourself a filling afternoon snack.

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Blueberry Muffins

Streusel Toppoing


Ingredients


Instructions


Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Blueberry Muffins


Ingredients


Instructions


Notes

  • I prefer to use fresh blueberries.  If not in season, you can use frozen blueberries.  Allow the frozen berries to come to room temperature.  Rinse and pat dry.  Wet berries will discolor the batter. 
  • If using canned blueberries, drain, rinse and pat dry.  Wet berries will discolor the batter.
  • This recipe makes 18 muffins.  If you have leftovers, put in a freezer zippy bag and freeze.  Once defrosted, the muffin can be microwaved for 10-12 seconds for a delicious, hot muffin.
  • Overmixed batter will result in tough muffins.

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