Blueberry Struesel Muffins

Yup, still on a baking kick.  It's pretty awesome.  Luckily I have a friend who just had a baby, so she's been the beneficiary of quite a few of my baked goods lately.  I think I'm going to try and step away from the baked goods for a bit after this.  I have a recipe for French Onion Soup that I'm super stoked to try!  I first had French Onion Soup in the Denver airport coming back from TxSC this past March and I loved it!  I haven't used my crock pot all summer, but now that fall is coming, I'm going to drag it out and make all kinds of soups and stews and hearty meals.

But anyway, back to blueberry muffins.  These were super yummy.  I've finally finished off all the blueberries we picked, so that means either going out and picking more, or laying off the blueberry recipes for a while.  Or going out and picking more, freezing them, and laying off the blueberry recipes until I pull them out of the freezer...

(Found at The Girl Who Ate Everything.  Recipe Source: muffins adapted from Barbara Bakes; streusel topping from allrecipes)

Ingredients:
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup buttermilk
2 cups blueberries

Streusel Topping:
1/4 cup white sugar
2 1/2 tablespoons all purpose flour
2 tbsp butter, softened
3/4 teaspoon cinnamon


Preheat the oven to 350º and line your muffin pan with paper muffin liners.

First, prepare the streusel topping in a small bowl by mixing the sugar, flour, butter, and cinnamon with a fork. Get it fully incorporated so that it has the texture of wet, crumbly sand. Set this aside.

In a small bowl, whisk together your flour, baking powder, and salt.  Then, in a large bowl, cream the butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined and gently fold in blueberries.

Pour the batter evenly into 12 muffin cups, sprinkle them with streusel topping, and stick it in the oven! Bake at 350º for 20 to 25 min, until a toothpick inserted into the center comes out clean.


Oh, and I'm over at the Shop Ruche Blog today with a little post about equestrian inspired style!  Head over and check it out if you like!  Their equestrian themed lookbook is so gorgeous!