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.
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.Print
- Combine sugar, flour, and cinnamon in a medium bowl.
- Cut in butter with a pastry blender until mixture is crumbly.
- Place in fridge while you make the batter.
- Preheat oven to 375° and spray muffin pan with pan release or insert cupcake liners.
- In a medium mixing bowl, add flour, baking powder, and salt. Use a whisk to combine. Set aside.
- Place butter in a large mixing bowl and cream until light and fluffy.
- Add sugar and beat until mixture is light and fluffy. (about 3-4 minutes)
- To cream mixture, alternately add flour mixture and milk, beginning and ending with flour. Mix to combine, being careful not to overmix. Flour should be moistened, and a few lumps will remain.
- Stir in vanilla extract.
- Toss blueberries with a small amount of flour and fold into batter.
- Pour batter into prepared muffin pan.
- Sprinkle streusel on muffins.
- Bake in preheated 375° oven for 25 – 30 minutes.
- Remove from pan immediately.
- 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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