You guys, it’s BLUEBERRY SEASON!
Yes, I get excited about that.
We just finished strawberry season here. I like strawberries too, but I like blueberries even better.
It’s a good thing I live in the heart of blueberry country. We grow 1/3 of the nation’s blueberries here in my state of Michigan. In fact, there is a blueberry farm right next door to our family business. So when I was over there earlier this week, I made sure to stop and pick up a 10 lb box.
These fresh-picked berries were the best I’ve ever tasted. They didn’t need sugar or pie crust or whip cream to make them better. I could eat them like candy.
But if I ate them all plain, I’d miss out on deliciousness like these blueberry streusel muffins.
They’re quick and easy to make, and just as good as anything you’ll buy at the bakery. Try these out in your own kitchen. You will not be disappointed.
Blueberry Streusel Muffin Recipe
1/2 cup flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1 1/2 teaspoons cinnamon
Preheat your oven to 400 degrees. Line muffin tin with paper liners.
In a large bowl, mix together flour, sugar, salt and baking powder. Add vegetable oil, egg and milk. Stir to combine. Gently fold in berries.
Fill the muffin cups to the top. It seems like too much, but these muffins won’t raise that much. Finally, sprinkle with streusel mixture.
To Make Streusel: Mix sugar, flour and cinnamon together in a small bowl. Use a fork to cut in the butter until you have coarse crumbs.
Bake muffins for 20 to 25 minutes or until a toothpick through the middle comes out clean. If muffins aren’t done and topping is starting to over-brown, cover muffins with a piece of tin foil until done.