Early-August means blueberries! And also uncharacteristically hot weather that you’re not allowed to whine about because you’ll get mocked by everyone and anyone who has lived in a state that has desert-like heat for months on end. Every. Year. So, alas! We must cope by drinking bonkers amounts of water and not wearing pants.
This past weekend, I dealt by doing all of the above aaaand picking blueberries at my parents’ house.
The yumminess (spell check is suggesting that I use the word ‘chumminess’ instead. Please.) of the berries made up for the 19 splinters I received on the bottoms of my feet while frolicking around barefoot.
Blueberry Streusel Muffins are an excellent use for your berry bounty. This recipe is adapted from this one.
- 1/2 cup butter or Earth Balance, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour or 2 cups gf baking flour & 1 tsp xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup almond milk
- 1 1/2 cups fresh blueberries
For the streusel topping:
- 2 tablespoons flour or gf baking flour
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons butter or Earth Balance, chilled
1. Preheat oven to 375 degrees.
2. In a medium mixing bowl, cream together butter and sugar until fluffy. Add in one egg at a time, beating well into the butter mixture. Add vanilla.
3. In a smaller bowl, mix together flour, salt and baking powder. Stir into butter mixture, alternating with milk, until mixed. Fold blueberries into the batter last.
4. Spoon into prepared muffin tin. In a small bowl, mix together dry streusel topping ingredients. Cut butter into this mixture until crumbly. Sprinkle over unbaked muffins.
5. Bake for 20-25 minutes or until a light golden brown!
Makes a dozen muffins.
Happy birthday, Tracy 🙂