This recipe is delicious and pretty easy to make. I’ve made these quite a few times only changing the recipe by using raw sugar and a little less baking powder to account for our 6,100 ft elevation. I’m a bit inconsistent with the streusel topping (all good), but this variety was actually a bit crunchy and extra tasty. Since they’re putting genetically modified products in everything which causes inflammation and hormone disruption (among other harmful chemicals), the only way to get clean baked products anymore is to make them yourself and use quality ingredients. And it’s actually pretty easy.
https://www.allrecipes.com/recipe/23309/blueberry-streusel-muffins/
Ingredients
- ½ cup butter, softened
- ¾ cup raw sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 ½ cups blueberries
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter, chilled
Directions
- Preheat oven to 350 degrees F (177 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
- Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
- Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.