I don't need to remind you about how very much I love blueberries do I??? Well . . . just in case I do . . . it's a lot, Lot, LOT!!
I love them in pies and in cakes.
I love them in sweet crumbles and buttery cobblers.
I love them in fluffy pancakes and . . . I simply ♥adore♥ them in muffins!!
Especially when the muffins are huge and buttery and so stogged full of the lovely delicious sweet little blue babies that you couldn't possibly stog any more of them in.
Oh . . . and a buttery . . . crispy . . . crumbly . . . sweet streusel topping doesn't hurt either!
*Blueberry Streusel Muffins*
Makes 8 medium/large muffins
Deliciously moist and buttery, with a crisp streusel topping.
210g plain flour (1 1/2 cups)
150g caster sugar (3/4 cup)
1/2 tsp salt
2 tsp baking powder
75g butter, melted and cooled slightly (1/3 cup)
1 large free range egg, beaten
150ml of milk (2/3 cup)
1 tsp vanilla
150g punnet fresh blueberries (about 1 1/2 cups)
For the streusel topping:
100g granulated sugar (1/2 cup)
35g plain flour (1/4 cup)
4 TBS cold butter, cubed
2 tsp ground cinnamon
Preheat the oven to 200*C/400*F/gas mark 6. Line 8 medium to large muffin cups with paper liners. Set aside.
To make the streusel topping mix together the sugar, flour butter and cinnamon with a fork until it looks like coarse sand. Set aside.
Whisk together the flour, sugar, salt and baking powder in a bowl. In another small bowl, beat together the milk, butter, egg and vanilla. Add the wet ingredients to the dry ingredients all at once. Stir just to combine. Gently stir in the blueberries. Spoon the batter into the muffin cups, filling to the top and sprinkle with the streusel topping.
Bake for 20 to 25 minutes, until golden brown and a toothpick inserted in the centre comes out clean.
Baking over in The Cottage today, a delicious Moist Banana Cake with Cream Cheese Frosting.