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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Blueberry Streusel muffins Recipe

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This recipe for Blueberry Streusel muffins, by , is from Della McKenzie's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kristina Casey Tucker


2 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4 cups brown sugar
1/2 cup unsalted butter, softened
1 large egg
2 tsp vanilla
1 cup buttermilk
1 1/2 cup blueberries + 1/4 a cup for the top
1/2 cup sugar
1/3 cup all-purpose four
1 tsp cinnamon
1/4 cup cold butter

preheat oven to 350, prepare muffin tin with either butter or liners
in a medium bowl, whisk together flour, baking soda, baking powder, and salt
in a large bowl using an electric mixer or stand mixer, combine brown sugar, butter, egg, vanilla, and buttermilk, mix on medium speed until combined
mix four mixture into the wet mixture (the batter will be thick)
gently fold blueberries into the mixture reserving 1/4 a cup for the top
in a small bowl combine sugar, flour, and cinnamon, cut in the butter until the mixture is crumbly
spoon batter into prepared muffin tins, filling about 2/3rds of the way full
top each muffin with streusel and a few reserved blueberries
bake for 25- 30 min or until the top is golden brown and a toothpick comes out clean
let cool for at least 5 min before removing to a wire rack to cool the rest of the way




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