Good morning, Everyone! I hope you all had a great weekend! I have a delicious muffin recipe to share with you this morning to start this week off! These Blueberry Streusel Muffins are so good; they are moist, bursting with juicy blueberries and topped with a sweet streusel topping. What better way to start your day! They are quick and easy to whip up in the morning, and if you don’t have any fresh blueberries, you can use frozen ones and they will be just as good! Warm out of the oven, these will brighten up any morning!
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BLUEBERRY STRE– USEL MUFFINS
(Adapted from Taste of Home)
*Makes 12*
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YOU WILL NEED
MUFFINS
2 1/3 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
1 egg
1 tsp pure vanilla extract
1/3 cup granulated sugar
1 cup milk
1 1/2 cups fresh or frozen blueberries
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STRE– USEL TOPPING
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter, cold
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DIRECTIONS
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1. In your electric mixer bowl, mix together the sugar and canola oil until you have a smooth, creamy mixture. Add in the egg, milk and vanilla extract and mix again. In another bowl, sift together the flour, baking powder and salt. Add the dry ingredients into the wet in three batches, mixing well to make sure you don’t have any lumps. Gently fold in the blueberries (if you are using frozen blueberries, don’t thaw them beforehand, just use them frozen so your batter doesn’t turn blue!).
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2. Preheat your oven to 375 deg F and line your muffin pan with muffin liners. In a small bowl make your streusel topping by combining the flour, sugar and butter using a spoon, until you have a crumbly mixture. Pour the muffin batter into the prepared pan, then sprinkle the tops with the streusel topping generously. Bake for 25 – 30 minutes. Let cool for a couple of minutes before eating.
Happy Baking, Everyone!
Hi, this muffin looks so good. I saw it on skip to my lou.
Julie from julieslifestyle.blogspot.com
Thanks, Julie!
Nothing better than a blueberry muffin for breakfast! Yours look so delicious!
Thanks! And I so agree! 🙂
Truly one of the most inviting blueberry muffin I have evey seen, so moist.
Thanks so much! 🙂
I love blueberry muffins. These look so delicious!
PS: First time here and I love your blog! New follower 🙂
Thank you so much! 🙂
Muffin fan here.
Blueberry fan here.
It is a perfect fit 🙂
It really is! 🙂 Thanks for stopping by!
My mouth is watering. It’s lunch time, and I want a blueberry muffin. Thank you for sharing the recipe. I plan to try these some time. laurie
Thanks, Laurie! Hope you love these! 🙂
That looks yummy, how do I get a cyber taste?
Thanks! 🙂
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These look absolutely delicious. I was reading your last post about old recipes. I have a couple from my Mom and have been rediscovering my gggrands. It has been so much fun. I even got caught up in ancestry dot com. I blogged about my French ggggrands cake (that may be too many grands). A woman in France emailed me the details of my relatives immigration – names, dates, ages, travel date and arrival date, etc. Blogland can be a small world. I was so touched.
Thank you so much! And what an amazing story and wonderful way to find out about your ancestors! That must have been so interesting finding those things out! Thanks so much for stopping by! Have a wonderful rest of your week! 🙂
These muffin really looks fantastic!
I’d like to thank you for your comment on my post (Medovik cake). and I’m glad I came over here – you have some wonderful posts!!
Thanks so much! 🙂
Just wondering do you use butter or canola oil, confusing for a new baker when ingredients and instructions are different 🙁