It’s nearly time for school to start again so we were trying to come up with some great muffin recipes to make breakfast time quick and easy! At our house we like to take the usual and switch it up again. So I came across a tried and true blueberry recipe from my files and updated it a bit and then topped it off with a crumbly streusel topping. It came out so moist and the topping gave it that extra crunch. Yum! So here is our recipe for:
2 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 Tablespoons flour
1 1/2 Cups of Fresh Blueberries
1/2 Cup butter
3/4 Cup sugar
1 teaspoon vanilla
1/4 teaspoon lemon zest
1/2 Cup of milk
2 Tablespoons flour
5 Tablespoons sugar
1/2 teaspoon cinnamon
2 Tablespoons of butter (diced)
Mix together 2 Cups of flour and 2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix well. In a smaller bowl, sprinkle 1 about 2 Tablespoons of flour over the fresh blueberries. This helps the berries from not bleeding out and turning your batter blue!
In a large bowl mix 1/2 Cup of butter and 3/4 Cup of sugar until light and fluffy. Now mix in eggs, vanilla and lemon zest and mix well. Now carefully fold in the dry mixture. You will also alternate and fold in the milk now too. Carefully fold in the blueberries, slowly. Now spoon your batter in greased or paper lines muffin tins.
Mix together 2 Tablespoons flour, 5 tablespoons sugar, and 1/2 teaspoon of cinnamon in a small bowl. Now with a fork, cut in 2 Tablespoons of butter until your mixture is crumbly. Now sprinkle over the batter that is in the muffin cups.
Bake in a preheated oven at 375 degrees Fahrenheit oven for 20 – 25 minutes. This recipe will make 12 muffins. Now cool the muffins and if you cover them, they will be good for a couple of days for quick and easy breakfasts! Eat and enjoy now!
Are you busy getting ready for the back to school routine? What are your favorite plans for a quick and fun breakfast? What is your favorite muffin? I’d really love to know!