If you ask Benjamin, there are three food items he dislikes the most: mashed/baked potatoes, eggs & blueberries. So anytime we are at the grocery store & I purchased any of those items, he makes it a point to reassure me he doesn't like any of them. I've tried sneaky tactics to get him to eat these items, but have still remained unsuccessful. No amount of cheese or bacon will dress up a potato or egg enough for Benjamin to want to eat them.
Sprouts recently had their containers of berries on sale & if he had his way, I would have quickly loaded up my cart with strawberries for him to devour. I had other things on my mind: blueberry muffins. My mind has has been busy opening new tabs with things I need to make or cook or bake; before long, my ears my start smoking from overuse. I told Damon the other day that I have so many tabs open, I had to open multiple browsers in my brain to be able to keep up.
When I have muffins on the brain, they are on the brain. But then again, that's how my mind works with any type of food item. I'm still craving funnel cakes from a month ago, but they're just so messy, so I feel like a trip to the State Fair is due, so I can get an overpriced one. Nostalgia makes them taste better, am I right?
So yesterday afternoon, I whipped, folded & poured to my little heart's content to get the best smelling, mouth-watering muffins that I've been thinking about for awhile.
What you'll need:
Muffins:
2 1/2 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 unsalted butter, melted & cooled*
1 cup sugar
2 large eggs
1 cup whole milk
1 tbsp vanilla extract
1 6oz container of fresh blueberries
Streusel:
1/4 cup sugar
1 tbsp all purpose flour
2 tsp unsalted butter, melted
1/8 tsp ground cinnamon
*Cooled melted butter is vitally important for this recipe to work.*
1. Preheat oven to 425 degrees F & line a muffin tray. Set aside.
2. In small bowl, prepare the streusel by mixing all streusel ingredients together. Set aside.
3. In a large bowl, whisk together flour, baking powder, baking soda & salt. Set aside.
4. In medium bowl, combine the melted & cooled butter with the sugar. Next, add in the eggs. Then add milk and vanilla. Stir will until mixed well.
5. Next, add wet ingredients to dry ingredients and mix with rubber spatula until moistened. Do not over mix. Gently fold in the blueberries.
6. Spoon batter into cupcake liners. I filled my liners just below the full mark & top with streusel.
7. Bake at 425 degrees F for 5 minutes, then reduce temperature to 375 degrees F for additional 15 minutes.
Enjoy!
Yields 12-14 muffins.
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