When the kids were little–which was not so very long ago–every now and then we’d buy a special brand of Blueberry Streusel Muffin Mix…a very expensive brand. But oh…it was worth it–for just the perfect crunchy, cinnamony crumbles on top of the most glorious blueberry muffing.
The mix made just enough for each of us to have two. Most of the time we could only afford the darn things for special events, like Christmas morning.
Well, it was a sad day–I’ll tell you–when we found out that they no longer made that particular amazing brand. I’m certain that tears were shed over it, in fact. But guess what?
We don’t have to look for a silly old box mix anymore–because here it is in real homemade life!!
Calloo! Callay! Huzzah, even!
Feel free to go crazy with this one. Resistance is futile.
Blueberry Streusel Muffins
3 cups flour
1-1/2 cups white sugar
1 tsp. salt
4 tsp. baking powder
2/3 cups vegetable oil
2/3 cup milk
2 cups fresh blueberries
Preheat oven to 400 degrees and line muffin cups with muffin papers. Combine flour, sugar, salt and baking powder. Add oil, eggs and milk and mix into flour mixture. Gently stir in blueberries. Fill muffin cups nearly up to the top and sprinkle 1 Tbsp streusel mixture on top.
Bake for about 18-20 minutes.
With a pastry blender mix together 1 cup sugar, 2/3 cup flour, 1/2 cup butter, and 3 tsp. cinnamon until crumbly. Sprinkle over muffins before baking.
Take the day off.
- 3 cups flour
- 1-1/2 cups white sugar
- 1 tsp. salt
- 4 tsp. baking powder
- ⅔ cups vegetable oil
- 2 eggs
- ⅔ cup milk
- 2 cups fresh blueberries
- Preheat oven to 400 degrees and line muffin cups with muffin papers.
- Combine flour, sugar, salt and baking powder.
- Add oil, eggs and milk and mix into flour mixture.
- Gently stir in blueberries.
- Fill muffin cups nearly up to the top and sprinkle 1 Tbsp streusel mixture on top.
- Bake for about 18-20 minutes.