recipe || blueberry streusel muffins

In all my kitchen love, one thing I have always struggled with is buying a perishable ingredient for one specific recipe, forgetting about it, and letting it go bad rather than utilizing all its goodness to the fullest extent. 

So, when I had to buy a large amount of blueberries for that (delectable) blueberry pie I made last week I was determined to use all those tiny balls of blue, and not just as the topping to my morning granola and yogurt, as good as that it. Hubby put in his vote for streusel-topped muffins, so I pinterest-ed for 1.5 minutes and found this gem of a recipe.

The result:

The most delightful blueberry muffins and not one blueberry wasted. I feel proud.

Bakery-Style Blueberry Streusel Muffins*

2.5 cups all-purpose flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, melted and cooled

1 cup sugar

2 large eggs

1 cup milk (I used whole)

1 tbsp vanilla extract

1.5 cups blueberries

Streusel Topping

1/4 cup sugar

1 tbsp all-purpose flour

2 tsp unsalted butter, melted

1/8 tsp ground cinnamon

Directions

Preheat oven to 425 degrees and spray or line a 12 cup muffin baking pan.** Prepare the streusel topping by mixing all the ingredients together in a small bowl.

In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside. 

In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again. 

Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated. 

Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425 degrees, then keeping the muffins in the oven, reduce the heat to 375 degrees and bake for another 15 minutes or until a toothpick inserted in the center comes out clean.***

*recipe via little sweet baker

**I actually got 16 muffins out of the batter.

***The timing she described here worked perfectly for me, too. They were completely baked through, but still moist and fluffy.

These are happy little muffins, bursting with blueberries and perfect with morning coffee.

Happy Baking, lovelies!