This is all about blueberries, and you can tell how behind I am since they really aren’t in season anymore…but they were!
In my area of Southern Pennsylvania blueberries were just going out of season but were in full swing in Northern Pennsylvania when we took a long weekend trip to visit my father-in-law. After a morning of feeding the animals at Animal land, my father-in-law, husband and I took our son blueberry picking. The view from the orchard was just beautiful. I wasn’t sure how well a toddler (or my husband) would do with picking blueberries for a couple hours but for the most part they did really well. (Until shortly before we left when there was a little too tired melt down.)
My son probably ate or threw more than what he actually put in the bucket but I sort of expected that. My husband seemed to be enjoying himself, or at least he acted like he was. He even disappeared for a little while, probably to sneak a smoke, but came back with handfuls. I think at the end of the day we ended up with more than 5 pints of blueberries, so we split them with my father-in-law and started thinking of what to make.
Once I got back home, I rinsed and froze all the berries (which are great to munch on frozen). I then decided on making Streusel Topped Blueberry Muffins. As I was making these I was thinking of how good they will be and how I wanted to share the recipe with my father-in-law, well the only problem was he isn’t able to eat processed sugars. So below the original recipe, which is adapted from A Farm Girls Dabbles recipe for Grandma Renelt’s Blueberry Muffins with Crumble Topping, I have posted a couple links for sugar-free blueberry muffins. It was my intention to make a batch of sugar-free (and still plan on it) I just haven’t gotten around to it yet.
**These muffins are best eaten warm and within a day or two.
for the muffins:
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1-1/2 cup flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
2 cup fresh blueberries (or frozen do not thaw)
for the crumble topping:
1/3 cup sugar
1/4 cup flour
2 T. butter, at room temperature
Preheat oven to 400°. Line muffin tin.
Mix egg, milk, and oil in small bowl. In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon. Add the wet ingredients to the dry ingredients and stir. Do not over mix. Fold in blueberries. Spoon into muffin tin and let rest a few minutes while you prepare the crumble topping.
In a small bowl, blend all topping ingredients until crumbly. You want some pea-size pieces of crumble. Sprinkle over muffin batter.
Bake until golden, about 20 minutes.
Yield: 12 muffins