Melt in Your Mouth Blueberry Muffins with Streusel Topping
These muffins remind me of my childhood. Somewhere along the way, our family bought a blueberry muffin mix that had streusel topping you added to it. Being a family that loves sweets, these muffins quickly became one of our favorites. I hadn’t thought about them in a long time, when I ran across this recipe. The streusel topping reminded me of the muffins from when I was young, so I have been wanting to try them out.
I have made them twice now, and they are one of the most moist muffins (try to say that 3 times fast) I have made. They truly do melt in your mouth. The texture is light and fluffy, and after I doubled the streusel topping the second time around, they were even better. I think one of the rules for baking must be you can never have too much streusel!
It has been fun reliving the past through blueberry muffins. The only negative memory I have of food from when I was very young was having to eat liver and onions. I think that might be considered child abuse these days. That is not a memory I want to relive any time soon. Although, if I had to, maybe it would be easier to choke down if it had a streusel topping. If only my mom had thought of that. Do you have any strong food memories from your childhood?
BLUEBERRY MUFFINS WITH STREUSEL TOPPING
1/3 c sugar
- 1/4 c butter, softened
- 1 egg, beaten
- 2 1/3 c all purpose flour
- 4 teaspoons baking powder
- 1/2 tsp. salt
- 1 c whole milk
- 1 tsp. vanilla extract
- 1 1/2 c fresh or frozen blueberries
- 1 c sugar
- 2/3 c all purpose flour
- 2 tsp. cinnamon
- 1/2 c butter
- Preheat oven to 375 degrees.
- In a mixing bowl, cream sugar and butter.
- Add egg; mix well.
- Combine flour, baking powder, and salt.
- Add flour mixture to the creamed mixture alternately with milk.
- Stir in vanilla.
- Fold in blueberries.
- Fill 12 paper-lined muffin cups two-thirds full.
- In a small bowl, combine sugar, flour, and cinnamon for the streusel.
- Cut in butter until crumbly. Sprinkle over muffins. Be sure to wipe excess off of tin so it doesn’t spill onto your oven while baking.
- Bake for 23-25 minutes or until toothpick inserted into muffins comes out clean. For moist muffins, don’t over bake.
Recipe slightly adapted from February/March 1995 edition of Taste of Home Magazine, submitted by Mary Anne McWhirter of Pearland, Texas, page 32.