I know! I’ll have a muffin! Ha!
I went into the Target on Friday with the intention of purchasing one thing: Dishwasher Liquid. But then I saw that blueberries were on sale. And they looked so very plump and delicious. And I thought about how I hadn’t had a blueberry muffin in a long long time. And…well…you can guess what happened next: I picked some up of course!
I had planned on making these Saturday night for breakfast this morning, but my plans were derailed when Eric announced early Saturday morning that he was interested in buying a car and he needed me to go with him so I could drive our other car back. The kicker? The car was parked at dealership in St. Cloud, MN. So after a ridiculously long day, about 14 hours round trip, 9 of which were driving…I didn’t really feel like making muffins! Then this morning, I slept way too late to make these breakfast!
Well, after lunch I decided that, yes, I still wanted muffins. They’d make a great afternoon snack and they’d be great for breakfast for the rest of the week! 
I went back to my trusty red plaid Better Homes and Gardens cookbook, it never fails me! These turned out moist, juicy and delicious! I really like the streusel topping. It added just the right amount of sweetness and crunch. Totally hit the spot!
BLUEBERRY MUFFINS (Recipe Source: Better Homes & Gardens Cookbook)
INGREDIENTS:
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 beaten egg
- 3/4 cup milk
- 1/4 cup oil
- 3/4 cup fresh or frozen blueberries (I used fresh)
- 1 recipe Streusel Topping (below)
DIRECTIONS:
- Grease twelve 2.5 in muffin cups or line with paper baking cups; set aside
- In a medium bowl dry ingredients. Make a well in center of flour mixture, set aside.
- In another bowl combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir until just moisted (batter should be lumpy). Fold in blueberries.
- Spoon batter into prepared muffin cups, fill each two-thirds full. Sprinkle strusel topping over the tops. Bake in a 400 degree oven for 18 to 20 minutes or until golden brown and a toothpick inserted in centers comes clean. Cool for 5 minutes. Remove and serve warm.
Streusel Topping:
Combine 3 tbs. all-purpose flour, 3 tbs. brown sugar, and 1/4 tsp. ground cinnamon. Cut in 2 tbs. butter until mixture rsembles coarse crumbs. Stick in 2 tbs. of chopped nuts. (I used pecans)
ENJOY!
3 Comments
July 29, 2008 at 12:15 am
Yum!!!!
May 25, 2009 at 6:24 pm
[...] Rhubarb Streusel Muffin! A delightful sweet, spicy breakfast treat. I basically just took my blueberry muffin recipe from my Better Homes and Gardens Cookbook and tweaked it a tiny bit. I uped the sugar a bit [...]
June 23, 2009 at 12:05 am
[...] cute little loaves go together in minutes and bake up delicious. I used my favorite muffin recipe as the base for the loaves but swapped out milk for low fat buttermilk and added about a teaspoon [...]