Cinnamon Streusel Blueberry Muffins
For streusel: 5 Tbls unsalted butter, melted and cooled
1/2 c. flour
1/2 c. rolled oats
1/2 c. sugar
dash of cinnamon
For muffin batter: 6 Tbls. unsalted butter, melted and cooled
1 c. packed light brown sugar
1/2 c. milk (I used vanilla soy)
1 large egg
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. blueberries
Preheat oven to 400 degrees and line a muffin tin with 12 paper liners.
Mix streusel ingredients with fingers until moist and crumbly. Set aside.
Whisk together egg, brown sugar, butter and milk and set aside.
Whisk together flour, baking powder, cinnamon and salt in a large bowl.
Add wet ingredients and stir to combine.
Fold in blueberries.
Divide evenly among muffin cups.
Top with streusel.
Bake 25 minutes our until lightly browned.
Cool on a wire rack.
Pairs Well With
adapted from The Best of Gourmet: Sixty-five Years, Sixty-five Favorite Recipes