Tuesday, October 4, 2011

Tasty Tuesday: Streusel-Topped Blueberry Muffins

Leighton went hunting with my brother, uncle, and grandfather. A bunch of men for a weekend. My grandma sent spaghetti; my sister-in-law sent sausage-tortellini soup; and I sent these muffins. I don't think we trust them to cook for themselves.

I also don't think they mind.

 Mix the dry ingredients.

 Measure the wet ingredients.

 Combine the two.

 Add the blueberries.

 Fill the muffin liners.

 Make the streusel.

Pour on the topping.

Please, for all that is good in the world, be generous.

Bake and enjoy!

This recipe really could not be any simpler. We've made these muffins many, many times, and they're always delicious. Make them for your hunter. Don't have a hunter? Make them anyway. They're good!

Streusel-Topped Blueberry Muffins
1 1/2 cups all-purpose flour                       1/3 cup milk
3/4 cup white sugar                                   1 cup fresh blueberries
1/2 teaspoon salt                                       1/2 cup white sugar
2 teaspoons baking powder                       1/3 cup all-purpose flour
1/3 cup vegetable oil                                  1/4 cup butter, cubed
1 egg                                                          1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
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  1. These muffins look so good! Maybe I'll surprise my kids with them in the morning for breakfast.