This past weekend, I went a little shop happy at Whole Foods and bought a lot of fruit. Even though I am pretty good about eating fruit before it goes bad, I wanted to find a good recipe to use up the remainder of blueberries that I had.

After doing my usual perusing of Pinterest, I found this recipe for blueberry muffins with a streusel topping. It looked relatively easy and I haven’t made muffins a very long time, so it seemed like a perfect option.

I got this recipe from Little Sweet Baker‘s website, recipe here.

These muffins were very tasty, since I usually have a pretty light breakfast unless I’m doing a long run it was nice to have a treat like this for breakfast this morning. Though muffins always feel like more of a dessert to me, it’s really nice to have a treat like this once in a while.

INGREDIENTS

• 2 & ½ cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted and cooled
• 1 cup sugar
• 2 large eggs
• 1 cup milk (any kind, whole or buttermilk is best)
• 1 tbsp vanilla extract
• 1 & ½ cups blueberries (fresh or frozen)
• For the streusel topping
• ¼ cup sugar
• 1 tbsp all-purpose flour
• 2 tsp unsalted butter, melted
• ⅛ tsp ground cinnamon