This recipe comes from Country Inns of America Cookbook (1982). It was submitted by Williamsville Inn in West Stockbridge, Massachusetts. These muffins are bursting with blueberries and light as air. Although the recipe contains 1 stick of butter, it makes 18 muffins which is only 1 and 1/3 teaspoons per muffin.
During the summer I like to buy a large quantity of blueberries and freeze them to have on hand during the winter. Fresh frozen berries are far superior to store bought. The store bought frozen berries have too much liquid. Even though you could strain them they just aren’t as good as fresh.
If you prefer you could make 9 jumbo muffins which are a special treat. I like to use paper liners for these even if I have a non-stick pan. You could also substitute chopped fresh cranberries or diced apples for the blueberries. These freeze well so you can always have them on hand for unexpected company or just an afternoon tea break.
Blueberry Streusel Muffins
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter softened
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1/2 cup unsalted butter room temperature
- 2 whole eggs
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- pinch baking soda
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups blueberries Peferably fresh or fresh frozen
- Place sugar, softened butter, cinnamon and salt in a small bowl and mix with a fork until crumbly. Remember, you do not want to cream this, it should be crumbly. Set aside (if it's a hot day, place in refrigerator).
- In large bowl cream butter and sugar. Once creamed add eggs and mix until well combined and fluffy.
- In medium bowl combine flour, baking powder, baking soda and salt.
- Add vanilla extract to milk and stir.
- Add half of flour mixture and half of milk to butter and eggs. Mix until just combined (use Danish dough whisk if you have one). Add remaining flour and milk and mix just to combine. Fold in blueberries.
- Fill each muffin 3/4 full and sprinkle tops with streusel. Bake until tester comes out clean, about 15 minutes for regular muffins (25 - 30 minutes for jumbo). Remove from pan to cool on rack. Enjoy!