These muffins are SO good, I just had to share the recipe for those of you who have been around pickin’ blueberries already this summer and want a great & tasty breakfast to use them in. I was surprised by the outcome of the batter since it was a lot thicker than I’m accustomed to, and thought I’d missed an ingredient somehow. Not so, expect this batter to be thick. I have actually come to prefer it now since it’s so easy to work with.
{Photo by: www.allrecipes.com}
{Photo by: www.allrecipes.com}
Streusal Top Blueberry Muffins
1 1/2 C flour
3/4 C sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 C veg. oil
1 egg
1/3 C milk or cream
1 C fresh blueberries
Mix together all ingredients except the blueberries. Fold in blueberries (do NOT over-mix). Fill muffin tins with rounded scoop.
*streusal topping:
1/2 C brown sugar
1/3 C flour
1/4 C butter, cut into cubes
1 1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
mix all ing. except the butter. Cut in cubed butter (like you would pastry dough). Sprinkle generously over muffins. Bake at 400 degrees for 20-25 min.
Try not to eat the whole pan yourself! My family likes this served with scrambled eggs made with amercan cheese and sprinkle of black pepper. Yummmm!
Shelstring 
Oh my gosh, those seriously look AMAZING! Thanks for sharing the recipe!
LikeLike
I love blueberry muffins. Thanks for sharing. Thanks also for visiting my blog. Had a chance to look at some of yours. Keep posting. I'm following this one.
LikeLike