Blueberry Muffins

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It’s a snow day here in Chicago. 9 inches so far and its continuing to come down. So after a fun time with the sled and freezing our fingers and toes off, I decided (of course) to bake! Blueberries have been super tasty lately so I bought a bunch to make muffins. Yum! I’m glad I didn’t have this recipe on my blog yet. This recipe is very easy and has a streusel topping which really gives them a bakery style flavor.

So, if you are stuck inside like we are today and you have blueberries, make these beautiful muffins! The perfect weekend snack or breakfast πŸ™‚

What you will need:

12 cupcake tin lined with cupcake liners

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup fresh (or frozen) blueberries. I used fresh

For the streusel:

1/4 cup all-purpose flour
1/3 cup granulated sugar
3 tablespoons cold unsalted butter

Preheat oven to 400 degrees fahrenheit. In a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the middle and pour in egg, milk and oil. Stir until you still see some clumps. Gently fold in blueberries.

Scoop batter into each cupcake liner and set aside to make the topping.

To make the streusel, whisk together the flour and sugar. With your hands, cut the butter into the mixture until it resembles coarse crumbs. Evenly top the muffins with the streusel.

Above is a picture of the muffins just before going into the oven.

Bake for 18-20 minutes. Allow to cool a few minutes before removing from pan and cooling completely on a wire rack.

Yum! Seriously they are so pretty πŸ™‚ Store covered at room temp and enjoy!

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