Blueberry Streusel Muffins

It’s Back to School season! The means lots of rushed mornings and breakfasts eaten on the run, on busses, and in class. Although I wont be falling victim to 8:30 lectures or six hour labs this year, I will be having some early mornings. To make things a little bit easier, I like to bake muffins on Sundays and eat them for breakfast throughout the week, along with a smoothie. One of my favourites is this blueberry muffin, which I’ve been baking for about four years.

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I originally saw this recipe on a blog called Vanilla and Lace, and I have yet to find one that is more delicious. You can replace the blueberries with pretty much any fruit, such as peaches, or blackberries. It takes all of 30 minutes, from start to finish, to whip up these scrumptious treats. I used half white and half whole wheat flours here, to up the health factor, but you could definitely play with the batter and tweak it to your liking.

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The body of the muffin is tender and studded with vibrant berries, and the tops are sprinkled with a cinnamon-y streusel. Yum yum yum!

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You can store these in the fridge for about 5 days, but they also freeze extremely well, and just need to be warmed up in the microwave. The same recipe can also be baked in a 9X9 square pan, and served as cake bars.

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I hope you make these simple and scrumdidlyumptious muffins for yourself and your loved ones!

Have an awesome week,

-G

Blueberry muffins

adapted from Vanilla and Lace Blog
MAKES 12
1 1/2 cups all-purpose flour (1/2 white, 1/2 whole wheat)
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

For the streusal topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 375 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg (or replacer mixture) and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.
3. To Make Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

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