These blueberry muffins with a streusel topping were the perfect Valentine's Day breakfast for my wife! It is a modified recipe from Allrecipes.com and has been adjusted for high altitude.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 - 2 cups fresh blueberries, or frozen and thawed
- 1/2 cup butter, softened but not melted
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- zest of 1 large orange
- 3/4 cup milk
- 2 tablespoons all-purpose flour
- 5 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter, diced
Directions
- Preheat oven to 375 degrees F. Grease or butter 12 muffin cups or line with paper muffin liners.
- Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
- In a large bowl, beat 1/2 cup of softened butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and orange zest. Fold in dry ingredients alternately with milk in 3 parts (1/3 of the flour and 1/4 cup milk each part). Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
- Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons cold butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!
