Blueberries galore

Blueberries galore

After traveling for the past month and a half or so, we’re back home and I’m back in the kitchen. I actually missed cooking… weird eh? I have a blog post already written about my travels (with lots of restaurant recs) but still have to go through all the photos we took. A few of the places we visited in May and June are Chicago, Amsterdam, Paris, Frankfurt, Brussels, New York and Philadelphia. Will be blogging it soon!

It’s blueberry season! This week we’ve had blueberry pancakes, blueberry muffins and many big ole bowls of blueberries. They really are one of the best snacks… healthy AND yummy! This is a combination of my favorite streusel recipe (from my Turkey day sweet potato casserole) and favorite muffin recipe (from The Joy of Cooking.) This is NOT one of those healthy muffins, but one that is cake like and addicting. So what’s not to like?

Streusel Recipe

1/2 c brown sugar
1/2 tsp cinnamon
1/4 c flour (plus another tablespoon or two if needed)
1/2 c chopped pecans
2 tbsp butter, melted

1. Combine the brown sugar, cinnamon, flour and chopped pecans in a small bowl. Add the melted butter and stir well to incorporate. I find it easier to use my hands to mix. The mixture should start to resemble small pebbles. You might need a little more flour in order to get the right texture. If the streusel is too wet, it will just flatten out when it bakes. If it is too dry, it will be sandy instead of streusel-y.

2. Set aside and prepare the muffin batter.

Blueberry Streusel Muffin Recipe

2 c all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 c sour cream
2/3 c packed brown sugar
8 tbsp butter, melted
1 tsp vanilla
1/2 tsp almond extract
1 c blueberries, fresh

1. Preheat oven to 400 degrees and butter a standard 12 muffin pan. You can also use paper liners.

2. Combine the first 5 ingredients in a large bowl. In another bowl, whisk together the wet ingredients and sugar. Add the wet ingredients and blueberries to the dry ingredients, stirring just enough to incorporate. Do not over mix… you should have some small lumps.

3. Using a scooper or spoon, divide the batter among the cups and top with the streusel.

4. Bake in the middle of the preheated oven for 12-15 minutes. I usually test one with a skewer or toothpick to make sure it is cooked. It should come out clean. Let cool for several minutes in the pan before removing. Serve warm.

Makes 12 muffins