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 food.com

BLUEBERRY MUFFINS (with some STREUSEL thrown in)

INGREDIENTS:

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

DIRECTIONS:
 

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.

PERSONAL NOTES:

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...)