Here is a little taste from my childhood. Although I always want the best for my followers, I had to think twice about putting one of my moms best muffin recipes on my blog. But after all the pros and cons were thought out in my mind, I could not hide this one from you!
Growing up I vividly remember many mornings and evenings when these delicious blueberry streusel muffins would come out of the oven! My siblings and I would just go wild whenever we knew these muffins were being baked. We could not keep our hands off of them, even when they were piping hot out of the oven.
That probably explains why a lot of the time I burnt my tongue on the first bite! But regardless of how many times I injured my tongue on these blueberry muffins, I will always remember this great baking concoction of my moms. So thanks mom and I can’t wait for your next batch!
Makes 24 good sized muffs
½ cup Butter, softened
1 ¼ cups White sugar
1 tsp Grated lemon rind
4 cups Flour
4 tsp Baking powder
½ tsp Salt
1 ¼ cups Milk, 1% or 2%
4 cups Blueberries (fresh or frozen)
¼ cup White sugar
¼ cup Flour
¼ cup Butter, softened
½ tsp Cinnamon
- Preheat the oven to 375 degrees F and grease two muffin pans, set aside.
- Mix all four ingredients for the streusel topping and mix together until crumbly, set aside.
- In a large bowl, cream the butter and sugar. Mix for 2-3 minutes, should look light and fluffy.
- Beat in eggs one at a time until each one is incorporated. Add lemon rind.
- In another medium bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture alternatively with milk in 3 additions to the butter mixture. Starting with half the flour mixture, adding all milk and ending with the second half of the flour. Stir each addition until incorporated. Do not overmix!
- Fold in blueberries and place dough into prepared pans.
- Sprinkle each muffin with the streusel topping.
- Bake for 25-30 minutes or until a toothpick comes out clean and indulge!