This AMAZING recipe comes from a friend from church. She is known in our ward as "The Baker." Well maybe not, but everyone LOVES her fresh baked goods. Her cinnamon rolls are scrumptious as well (I really need to make those).
Anyway, on to the blueberry muffins. My husband and son helped me make 3 batches (or 3 dozen) of these beauties for a baby shower yesterday!
Aren't they amazing? They turned out perfectly. And there are so many possibilities with the recipe! Check it out.
Blueberry Streusel Muffins
(adapted from Martha Stewart Living Annual Recipes 2003)
You can do different combinations as long as the total amount of the add-ins does not exceed 1 ¼ cups. Try peach and pecan, blueberry and lemon zest, peach and raspberry, raspberry and walnut, strawberry and orange zest or lemon zest and poppy seeds (add about ¾ cups nuts or 2 tablespoons zest or poppy seeds).
10 tablespoons (1 ¼ sticks) unsalted butter, melted, plus more for pan
1 ¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ½ teaspoons vanilla
⅔ cup sugar
⅔ cup milk, room temperature
1 large egg, room temperature
1 ¼ cups fruit (blueberries or other combo)
1. Preheat oven to 400°F. Butter a standard muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine.
2. In a medium bowl, combine butter, vanilla, sugar milk, and egg; whisk to combine. Fold butter mixture and fruit into flour mixture; use no more than ten strokes.
3. Spoon ¼ cup batter into each prepared cup. Press 2 tablespoons streusel (see below) on top of each, if desired. Bake until tops are golden, 15-17 minutes. Remove from oven and let cool in pan 15-20 minutes; transfer to a wire rack.
Streusel Topping:
5 tablespoons unsalted butter, melted
⅔ cup all-purpose flour
⅔ cup confectioners’ sugar
¼ teaspoon ground cinnamon
Pinch of salt
Combine ingredients in a medium bowl and mix with fingers until mixture is moist and crumbly.
*Give these a try! You will not be disappointed.
