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.
- 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
