Blueberry Streusel Muffins – Holly-Style
1/2 cup grass-fed butter, softened
3/4 cup organic sugar
2 eggs (preferably your own or local free range)
1 teaspoon real vanilla extract
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Himalayan salt
1/2 cup organic milk
1 1/2 cups organic blueberries
2 tablespoons unbleached all-purpose flour
2 tablespoons organic brown sugar
1/4 teaspoon organic ground cinnamon
2 tablespoons grass-fed butter, chilled
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper or silicone muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk.
In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Gently fold blueberries and streusel topping until desired consistency and spoon into prepared muffin tins. I fill them up to the brim of liner, filling as many as I can along the way : )
Bake in preheated oven for 20 to 30 minutes (depending on muffin size), until a toothpick inserted into the center of a muffin comes out clean.
Did you try this recipe?
Let me know how it went below!