Blueberry Muffins Redux

“Didn’t you just post a recipe for blueberry muffins?”

Why, yes, I did.  Thanks for noticing.  But can you ever have too many recipes for blueberry muffins?

That is a rhetorical question, the answer to which is ‘no’.

The girls and I were berry-picking at my mom’s place, and I came back with enough blueberries to last us through the winter.  But before I froze any of them, I had to bake a batch of muffins.  This recipe is equally as delicious as my other one but uses almond flavouring and is covered in streusel. 

I’m sorry the photo didn’t turn out better.  I have a lot to learn about food photography, as you can tell by the seemingly invisible streusel on these muffins.  I thought about baking a second batch so I could get a better picture, but I really don’t need another dozen muffins sitting on my kitchen counter.  You’ll have to trust me that it’s thick and crunchy.  In fact, eating one warm, I couldn’t decide which carried the day – the cinnamon streusel or the warm blueberries popping in my mouth.  Try them and let me know what you think!

Blueberry Streusel Muffins

(adapted from Once Upon a Plate, which has much better photos)

Ingredients

1/4 cup butter, softened

1/3 cup sugar

1 egg, beaten

1 tsp almond extract

2 1/3 cups all-purpose flour

4 tsp baking powder

1/2 tsp salt

1 cup milk

1 1/2 cups fresh or frozen blueberries

Streusel:

1/2 cup sugar

1/3 cup all-purpose flour

1 tsp ground cinnamon

1/4 cup cold butter

Directions: 

In a large bowl, cream butter and sugar.  Beat in egg and almond extract; mix well.  Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.  Fold in blueberries. 

Fill 12 greased or paper-lined muffin cups two-thirds full.  In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over muffins.  Bake at 375º for 20 minutes.  Cool for 5 minutes before removing to a wire rack.  Serve warm.