Monday, June 3, 2013

Blueberry Streusel Muffins

I found these darling muffin paper cups made by Whitman's at my local grocery store.  They're made from a pretty stiff paper & held up very well during the baking process.  Here's the recipe using my #Wafflelady Organic Belgian Mix . . .

Blueberry Streusel Muffins
From the Farm Kitchen of . . .Jeanne Scott                         Yield: 12 medium Muffins


1 Box Waffle Lady Organic Belgian Mix
1 Cup Blueberries
2 Eggs
1/4 Cup Butter 
1 & 1/2 Cups Cold Buttermilk

Streusel Topping:

6 Tablespoons granulated Cane Sugar
6 Tablespoons Brown Sugar
1/2 Cup melted Butter
*Stir together & set aside for muffin tops

Preheat oven to 350 degrees
In large mixing bowl pour in entire box of Waffle Lady Belgian Mix & make a well.
**Using your hand dig a well in the center of the flour
In a medium mixing bowl whisk together the Eggs, Buttermilk & cooled softened butter & pour into the center of the well of the flour in the large mixing bowl.
*Stir together very gently until just moistened 
*Fold in the cup of Blueberries being careful not to squish the Blueberries 

Place the paper Muffin Cups into your muffin baking pan & fill 3/4 full.
Now here's the fun part . . .take 1 teaspoon of the Streusel Topping & drizzle on top of each wet muffin before placing in the oven for baking.

*Bake for 18 to 20 minutes or until toothpick comes out clean.  Transfer to a wire cooling rack to cool and . . .

Serve with Love!