Blueberry Streusel Muffins

From the kitchen of One Perfect Bite...There are days I'm sure I've fallen into the rabbit hole. Maybe it's just the nomenclature that gets to me, but this morning I was struck by the ridiculousness of having a meeting to plan a meeting. Judging by the progress we made, I think the gals were just lonely and needed a coffee klatsch to mark the end of summer and head them into fall. We had lots of laughs but I'm not sure we left with an agenda for the meeting that brought us together. I made a batch of the muffins for the occasion and thought I'd share the recipe with you tonight. It comes Taste of Home magazine and while these muffins will not rock your soul, they are a great excuse for using up the last of your summer berries. They are easily made and have a thick streusel topping that most folks seem to love. The first time I made these, I thought they were a bit too bland, so I added extra vanilla and cinnamon to the next batch. Be forewarned that the batter for these muffins is very thick and the muffins can be dense and dry if they are over baked. While ovens vary, I can tell you that mine were ready in 25 minutes. There is nothing here not to like and if you are looking for a new recipe for blueberry muffins, I hope you'll give this one a try. Here is how the muffins are made.

Blueberry Streusel Muffins...from the kitchen of One Perfect Bite inspired by Taste of Home Magazine

Ingredients:
Muffins
1/4 cup butter, softened
1/3 cup sugar
1 egg
1-1/2 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries
Streusel
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Directions:
1) Preheat oven to 375 degrees F. Grease or paper line the 12 cups of a standard muffin pan. Set aside.
2) Cream butter and sugar in a large bowl. Beat in egg and vanilla and mix well. Whisk flour, baking powder and salt together in another bowl. Add dry ingredients alternately with milk to creamed mixture. Fold in blueberries.
3) Fill prepared muffin cups two-thirds full.
4) To make streusel: Combine sugar, flour and cinnamon in a small bowl. Cut in butter until mixture is crumbly. Sprinkle over muffins. Bake for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

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