Recipe: Blueberry Struesel Muffins

28 Jul

I had some blueberries that were almost getting to the point of no return that I wanted to use up.  I hate to waste any food and I didn’t want to use them in a smoothie.  My oldest daughter LOVES blueberry muffins so I thought I would give her an extra special treat with these blueberry streusel muffins.

Blueberry Streusel Muffins
2 cups AP flour
2 tsps baking powder
1/2 tsp salt
1 1/2 tbsps AP flour
1 1/2 cups fresh blueberries
1/2 cup butter, softened
3/4 cups sugar
2 eggs, slightly beaten
1 tsp vanilla
1 tbsp fresh lemon juice
1/2 cup milk
2 tbsp AP flour
5 tbsp sugar
1/2 tsp cinnamon
2 tbsp cold butter
Preheat oven to 375 degrees.  Line a 12 muffin cups pan with liners.  Combine two cups flour, two teaspoons baking powder and 1/2 tsp salt in a medium bowl.  In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries and set aside.  In a large bowl, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy.  Beat in eggs, vanilla and lemon juice.  Fold in dry ingredients alternating with milk.  Fold in blueberries.  Scoop batter in to prepared muffin tin.  Combine 2 tablespoons flour, 5 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl.  Cut in 2 tablespoons butter with fork until mixture resembles coarse crumbles.  Sprinkle over batter in muffin cups.  Bake for 20 to 25 minutes.  Cool in pan for 4 minutes and then remove to rack to completely cool.

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