Sunday, April 10, 2011

Blueberry Streusel Muffins

When we lived in North Carolina, I developed lots of blackberry recipes, because they grew wild in abundance there. Now I'm starting in on blueberries. Especially since I recently discovered a very out of the way patch of wild ones! These particular muffins were made with some gorgeous wild blueberries that were given to me by a new, dear friend up here in Alaska.

These are just heavenly! (If I do say so myself!)

Before you begin, preheat your oven to 400 degrees, and line a standard 12 muffin tin with papers.

In a mixing bowl, combine 1 1/2 cup all-purpose flour...

3/4 cup sugar...

1/2 teaspoon salt...

and 2 teaspoons Baking Powder.

Stir it together.

In a 1 cup liquid measuring cup, add 1/3 cup extra virgin olive oil.

And an egg.

Now pour in enough milk to make one cup total of liquid.

Give it a quick whisk with a fork or little whisk.

Pour it into the dry ingredients, and give it a slight stir. You don't need to mix this completely yet, just mostly mixed.

Toss in 1 Tablespoon fresh lemon zest.

...and 1 cup of blueberries. Mine were frozen, but fresh is fine.

Carefully stir these in, until just mixed. This batter is very thick and you don't want to demolish the blueberries. Then scoop the batter into the cups.

Now for the topping!

In a little mixing bowl, combine 1/3 cup sugar and 3 Tablespoons Brown Sugar.

1/3 cup flour

1 1/2 teaspoon cinnamon

And 1/4 cup cold butter, that is cut into pieces.

With a pastry blender or fork, cut the mixture together until it is all crumbly.

Sprinkle a the mixture on top of all the muffins, covering the batter completely. IF you have a little leftover, that's okay, but use as much as you can without over-flowing the cups.

Bake the muffins 20-25 minutes, or until a toothpick stuck in the center comes out clean.

Remove to a rack, and cool.

Serve warm or room temperature.

Yum!!! Enjoy!

Printable Version: Blueberry Streusel Muffins