Saturday, February 4, 2012

Blueberry Muffins (with Streusel)

Another Saturday morning I had the luxury of spending with my husband, rather than running off to teach a yoga class.  Since neither of us had the drive to trudge up the street for freshly made bagels, I volunteered to make blueberry muffins.  I made them 3 different ways; sans blueberries, with blueberries and blueberries with a cinnamon-sugar streusel topping.

The recipe is based on this one from

BLUEBERRY MUFFINS (with some STREUSEL thrown in)


  • ½ cup butter or ½ cup margarine , at room temp

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 2 cups all-purpose flour

  • ½ cup milk

  • 2 ½ cups fresh blueberries or 2 ½ cups frozen blueberries

    Heat oven to 375°.

    Grease 18 regular-size muffin cups (or 12 large size muffins) 

    In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.

    Add eggs one at a time, beating after each.

    Beat in vanilla, baking powder and salt

    With spoon, fold in half of flour then half of milk into batter; repeat.

    Fold in blueberries.

    Spoon into muffin cups.

    Bake 15 to 20 minutes, until golden brown and springy to touch.

    Makes 18 muffins.


    The original recipe called for granulated sugar and nutmeg as a topping.  I decided to go for a streusel-type topping.  While it tastes good, it looks far from perfect.  I think I put too much butter in it so it made the cinnamon-sugar mix melt quite a bit. 

    My topping mix: 1 cup brown sugar, 2 tsp ground cinnamon, 1 tbl butter

    That ought to do it in terms of the amount of butter.

    (as you can see in this picture, LOTS of butter! Probably too much...)

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