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Good morning friends! How is your week going? Are you ready for the weekend? I cannot wait, it’s a 3 day weekend and we have plans for a bbq and time at the ocean. I haven’t taken my paddle board out yet this year but that might be a possibility as well if the weather holds up. What are your plans? Will you be hosting a celebration or taking it easy? Whatever the case I have a delicious and easy recipe for you to make this weekend, blueberry streusel muffins!
My mom used to make blueberry muffins for us all the time in the summer with the blueberries that we would pick on our summer jaunts to the “U-pick” farm for blueberries and peaches. Sometimes she made my grandmother’s recipe and other times she made the recipe on the side of the Bisquick box. I loved those muffins especially if they were liberally sprinkled with sugar which caramelized and crusted upon baking.
I made these muffins this past weekend for Lawrence and this morning his caretaker stopped me while I was out walking to ask for the recipe. Apparently Lawrence told her that he loved them, as well as several other things that we have made for him and he is worried that once we move he will not be able to have them.
This recipe is perfect if you have guests or to make and to freeze so that you have one or two available to eat with your tea during the week.
Blueberry Streusel Muffins
5 Tablespoons melted butter
3/4 cup all purpose flower
1/2 cup light brown sugar
1/8 cup granulated sugar
1/2 cup rolled oats
2 cups all purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 tablespoons melted butter
1/4 cup vegetable or other neutral oil
1 egg lightly beaten
1 cup buttermilk
21/2 cups fresh blueberries
In a small bowl mix all of the ingredients for the streusel until moist. Then set aside.
Preheat oven to 400. Line a muffin pan with 12 baking cups.
In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda and salt. Then add the egg, oil, melted butter and extracts. Mix until the flour is just incorporated, then lightly fold in the berries. Do not overman or your muffins will be tough.
Spoon the mixture into the muffin cups, do not fill the cups more than 3/4 full, take the crumble topping and using your hand squeeze it into large crumbles and then top each muffin.
Bake the muffins 20-25 minutes, check at 20 minutes with a toothpick. Remove from oven and let cool for at least 5 minutes so that you do not burn yourself on the hot berries. Slather with butter or drizzle with honey or just enjoy them as is.
That’s it, an easy and delicious recipe that you will make all summer long.
Have a great day friends.