Blueberry Streusel Muffins

Homemade blueberry muffins along side of a cup of steaming hot coffee is a perfect way to start any day! Hot out of the oven, these muffins are AMAZING!  And since blueberries are brain food filled with antioxidants, you can eat more than one…right??  They mix up super fast and come out perfect every time!  I adore this recipe because it sports a slightly sweet, crunchy, streusel topping that sits on a light, buttery, tender not so sweet cake.  Different from the standard so-so blueberry muffin, baked in these pretty tulip cupcake papers makes an especially beautiful presentation.   You can order these papers online from King Arthur Flour.

The Recipe:

• 1/4 cup unsalted butter (1/2 stick) at room temperature
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 1/3 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (you can use low-fat milk if you desire)
• 1 1/2 cups blueberries

Streusel Topping:

• 1/2 cup sugar
• 1/3 cup flour
• 1/2 tsp. cinnamon
• 1/4 cup cold butter (1/2 stick)

Mix flour, baking powder and salt and set aside.  With an electric mixer, cream butter and sugar until light and fluffy (about 1 minute).  Add egg and mix until combined.  Add vanilla.   Add half of the milk to the butter mixture and mix until combined.  Add half of the flour mixture to the butter mixture and mix until combined.  Add the rest of the milk and mix until combined.  Add the remaining flour and mix until combined.  Gently stir in the blueberries with a spoon until combined, being very careful not to crush the berries.  Line and fill 18 muffin cups with an ice cream scoop of batter.

The topping:  Cut butter into small pieces and add the sugar, flour and cinnamon.  Using either a fork or your fingers, combine until butter is coated with the flour mixture is is crumbly.  Sprinkle each muffin with the topping and bake at 375 for 15 – 20 minutes.