Blueberry Streusel Muffins

Vermonters (well, most of them) love their snow, so when the western facing slopes of the Green Mountains got slammed with a “freak” snowstorm of over 2 feet in some places, people were happy. I am not kidding, there was a measly 3-6 inches predicted, but yet it just kept snowing!! Beautiful, huh?

While it was dumping snow, I decided to bake. Like I’ve mentioned multiple times before, we froze a whole bunch of blueberries. I make the banana berry muffins often, which are amazing, but it was time for a little change. So, I made these coffee cake blueberry muffins and used white whole wheat flour instead of AP. This is perfect morning coffee partner… a little sweet, a little tart. Mmmmm.

 

Blueberry Streusel Muffins

for the muffins:

1 1/2 cups white whole wheat flour

3/4 cups sugar

1/2 tsp salt

2 tsp baking powder

1/2 tsp cinnamon

1/3 cup butter, melted

1 egg, beaten

2/3 cup milk

1 tsp vanilla extract

1 1/2 cups blueberries

for the topping:

1/2 cup sugar

1/4 cup flour

1/4 cup butter, cubed

2 tsp cinnamon

1. Preheat oven to 400°F. In a small bowl, mix butter, egg, milk, and vanilla. In a larger bowl, mix flour, sugar, salt, baking powder, and cinnamon. Add the wet ingredients to the dry and mix. Fold in the blueberries.

2. In a third bowl mix all the ingredients for the topping. Mash with a fork (fingers work well too) until crumbly.

3. Grease or line a standard muffin tin. Fill each cup evenly with batter. The recipe should fill 12 cups almost to the top. Sprinkle the topping on each, evenly. Bake for 20-25 minutes or until a toothpick comes out clean.