Blueberry Streusel Muffins

Since Aidan and I went blueberry picking last week, we have lots of fresh, juicy, delicious berries to eat! I was flipping through various recipes and remembered this one from my favorite cookbook, The Southern Living Cookbook.

I have made this recipe before, but I have never used fresh blueberries. It is a really easy recipe and the muffins are really good! They have lots of berries, are soft and tasty, and have a crunchy streusel top. They make a wonderful breakfast or dessert and really compliment coffee!

Muffin Ingredients:
1/4 cup butter, softened
1/3 cup sugar
1 egg
2 1/3 cups all-purpose flour1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries (frozen can also be used)

Topping Ingredients:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon1/4 cup butter, softened

• Cream butter; gradually add 1/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg, beating well.

• Combine 2 1/3 cups flour, baking powder, and salt; add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla extract and fold in blueberries.

• Spoon batter into greased muffin pans, filling two-thirds full. Combine 1/2 cup sugar, 1/3 cup flour, and cinnamon; cut in 1/4 cup butter with a pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Remove from pans immediately. Yield 1 1/2 dozen.