“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)
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
1/2 cup sugar
1/3 cup all-purpose flour
1 tsp ground cinnamon
1/4 cup cold butter
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.