Time to use up those fresh blueberries while they’re still in season! I always double the blueberries in my muffins…because when it comes to blueberry muffins, I say, “Go big or go home!” It’s a good idea to line the muffin tin with cupcake liners to contain all those extra blueberries though. These make a great portable summertime snack!
For the muffins:
1 cup milk
½ stick butter, melted and cooled (you can also use ¼ cup of a healthy oil like canola)
½ teaspoon vanilla extract
2 cups flour (I used ½ cup whole wheat +1 ½ cups all purpose)
1/3 to ½ cup granulated sugar (depending how sweet you want them)
½ teaspoon salt
3 teaspoons baking powder
2 cups fresh blueberries, washed and patted dry
For the streusel:
½ stick butter, melted or room temperature
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ cup flour
Recipe from good old Betty Crocker.
Preheat the oven to 375°F * and line muffin tins with about 12 papers (I had extra batter).
*ok one small rant – every time I bake muffins, they always say to crank the oven up to 400 or 425°F, but this ALWAYS seems to burn my muffins on the outside and leave them undercooked on the inside. Hence, my suggestion to set your oven to a temperate 375°F instead.
For the streusel, mix all ingredients together into a crumbly mixture and set aside.
Combine the milk, melted butter, egg, and vanilla in a small bowl.
In a separate bowl, sift together the flour, sugar, salt, and baking powder. Sifting really does make for a lighter texture!
Pour the milk mixture into the flour mixture, and gently combine. Add in the blueberries. Fold these in carefully. Over mixing will create tough muffins and break the blueberries…not cool.
Using an ice cream scoop, fill the cupcake liners. Crumble streusel on top.
Bake for about 20 minutes or until a toothpick inserted in center comes out clean.