Blueberries and Muffins

It's Blueberry Picking Time!!! 

Even though our bushes are not fully mature, we are picking about a quart of berries each evening.  That is certainly enough to snack on and make muffins:

Blueberry Streusel Muffins

Preheat oven to 400 degrees.

Streusel Topping:

• 2 tablespoons cold butter
• 1/4 cup of flour
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon

Cut the butter into remaining ingredients until coarse crumbs are formed.  I use one of those small, pulsing food processors, which really speeds this process up.

Muffin Batter:

• 1 cup milk
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla
• 1 egg

Beat the above ingredient in a large bowl with hand-mixer, until well mixed.  In a separate bowl, combine the following ingredients:

• 2 cups flour
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt

Using a fork, stir the above mixed dry ingredients into the mixed liquid, just until the flour is moistened.  DO NOT OVERMIX!

• carefully fold in 1 cup of fresh or frozen blueberries

Divide batter into 12 greased, paper-lined muffin pan.  Sprinkle with streusel topping.  Bake for 22-24 minutes.