Suzie's New Recipe Collection

This is a great recipe contributed by a good friend of Clayton''s.

Bluberry Muffins by Alexia Green

1 cup milk

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

3 cups all-purpose flour

1 cup granulated white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cut into small pieces

2 cups fresh or frozen blueberries

4 tablespoons unsalted butter, melted

1/2 cup brown sugar


Preheat oven to 350 degrees. Place rack in middle of oven. Line
muffin pans with paper liners or spray with a vegetable spray.

In a small measuring cup mix together the milk, eggs, and vanilla
extract. Set aside.

In a large mixing bow; combine the flour, sugar, baking powder, and
salt. Cut the butter into small pieces and blend into the flour
mixture with a pastry blender or two knives. The mixture should look
like coarse crumbs. Remove 1 cup of the mixture and place in a small
bowl to make a streusel topping later. Gently fold in the
blueberries. Add the milk and egg mixture to the flour mixture.
Stir until just combined. Do not over mix this mixture or the muffins
will be tough when baked.

Fill each muffin cup almost full with the batter, using two spoons or
an ice cream scoop. Fill any unused muffins cups with water to
prevent the pan from warping.

For streusel topping: Melt the remaining 4 tablespoons butter and
drizzle over the reserved 1 cup of streusel topping. Add brown sugar.
Mix together with a fork until it is crumbly and looks like coarse
meal. Sprinkle a couple of teaspoons of the streusel over the top of
each muffin. Place in the oven and bake until very lightly browned
and firm to the touch and a toothpick inserted in the center comes out
clean, about 18 - 20 minutes. Place on a wire rack to cool.