Blueberry Streusel Muffins

This recipe is straight from my mom’s kitchen (probably from a Dairy Farmers’ “milk calendar” from years past), and remains a favourite in my household. These blueberry streusel muffins are a classic, no-fuss bake with a soft interior and a simple cinnamon crumb topping. Made with frozen blueberries and everyday ingredients, they’re an easy option for breakfast or snacks.

Ingredients

• 2 + 1/2 cup all purpose flour

• 1 + 1/4 cup white sugar

• 1 tbsp baking powder

• 1 cup butter or margarine (room temp)

• 1 tsp cinnamon (1/2 for dry ingredient mix, and 1/2 for the streusel topping)

• 3/4 cup milk

• 2 eggs

• 1 1/2 tsp vanilla

• 2 cups frozen blueberries

Directions

Streusel Topping

1. In a large bowl combine dry ingredients, including 1/2 tsp cinnamon.

2. Add butter and use clean hands to mix into crumbly texture.

3. Remove 1/4 cup mixture and put it into a small bowl. Add 1/2 tsp cinnamon to 1/2 cup mixture. This will be used as the streusel topping.

Muffin Batter

1. Add wet ingredients to the large bowl with the dry/butter ingredients. Stir until moistened. The batter will be lumpy.

2. Gently stir in frozen blueberries

3. Scoop into lined muffin tins.

4. Sprinkle the streusel mixture from your small bowl onto the top of the muffins.

5. Bake at 350 F for 25-30 minutes. Allow to cool before removing from your muffin tin.