Blueberry Muffins with a Streusel Topping

This is a wonderful recipe that I modified from my Southern Living Cookbook. I like the streusel topping, it reminds me of my childhood. We ate coffee cake for breakfast on our many camping trips. I like pictures, so I included a bunch. I think every cookbook should be full of pictures so we know what the final product should . . .sorta, kinda, hopefully look like!

 TIME SAVING TIP

Make a double batch and stick what you won't eat in the freezer.

This will save time in the long run. 

You make the mess once, but can have twice as many muffins!

Muffins freeze, thaw, and reheat nicely.

Pack them frozen in a lunch box and they not only help keep the other food cool, 

but are usually thawed by they time you're ready to eat them.

INGREDIENTS

1 3/4 C all purpose flour
2 3/4 tsp baking powder
3/4 tsp salt
1/2 sugar
1 large egg
3/4 C milk
1/3 C vegetable oil
1 C fresh or frozen blueberries
2 TBS all-purpose flour
2 TBS sugar
1/4 C sugar
2 1/2 TBS all-purpose flour
1/2 tsp cinnamon
1 1/2 TBS butter

Makes 1 Dozen 

First drain the frozen blueberries, pat them dry with a paper towel, and set them aside. If using fresh blueberries, rinse and pat dry. (I like this handy little drainer. Two scoops is the perfect amount of blueberries for one batch.)

Combine first 4 ingredients in a large bowl; make a well in the center of mixture. In a small bowl combine egg, milk, and oil; stir well. Add to dry, stirring just until moistened.

                                                                                                     

Combine blueberries, 2 TBS flour, 2 TBS sugar, tossing gently to coat. (This works best if the blueberries are in the bowl first and flour and sugar are poured on top and then gently tossed)

Fold blueberry mixture into batter.

Spoon batter into greased muffin pans, filling two-thirds full.

 I like to grate the butter for easier mixing.

Then combine 1/4 C sugar, 2 1/2 TBS flour, and 1/2 tsp cinnamon; cut with pastry blender until mixture is crumbly.

A butter knife is a good substitute for a pastry blender. Use two knifes in a criss cross motion. ( Picture only shows one knife, because one hand had to take the picture)

Sprinkle topping over batter.

BAKE 400* for 18 min. or until golden. Remove from pans immediately.

 

For best results, serve with butter and eat immediately.

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$ MONEY SAVING TIPS $ 

1. Keep dry milk on hand for baking. 

It cost less and is handy when you don't have as much milk as you thought. 

Just mix according to package directions.

2. Stock up on blueberries on sale. 

Frozen and fresh can both go in the freezer.