After our wonderful blueberry picking this past weekend we have been really enjoying some blueberry delights within our menu. Yesterday Holly & I made Blueberry Struesel Muffins together. She adores cooking as do I, so it's a good match for us. While Holly does get in the kitchen with us a few times each week - times like yesterday really drive to me to include her a lot more as I know she really connects with cooking! She likes the measuring and creating and best yet she seems to eat anything she cooks... no matter the ingredients!
Here is the recipe we used! It is very good, however I would probably add a tad more sugar and some cinnamon (about 1/2 teaspoon) to the recipe for added flavor. But, that is just me tweaking things... I can't ever seem to leave a recipe alone after I make it!
Cinnamon Streusel Topping
1/4 cup Gold Medal® all-purpose or whole wheat flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
2 cups Gold Medal® all-purpose or whole wheat flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries
1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups. In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
2. In large bowl, beat milk, oil, vanilla and egg until well blended. Stir in 2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons streusel topping.
3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.