Blueberry Streusel Muffins

Blueberry muffins are some of the only muffins I really like.  So, when a friend asked me to find her son a yummy blueberry muffin recipe, I was super stoked.  I went on the hunt immediately and stumbled across this recipe.  I love streusel topping, so this is the one recipe I absolutely had to try.  I made only a half batch since there are only 2 of us here in my house and we definitely don't need a dozen of these tasty babies sitting around.  The recipe that follows is for the full dozen.  The only change I made was to add more sugar and cinnamon to the streusel topping.  My favorite thing about these muffins is that you get fruit in every single bite!

Here's The Recipe:

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Muffin Ingredients:

• 4 TB Earth Balance, or your preferred butter, softened
• 1/3 cup sugar
• 1 egg replacement (I use Ener-G)
• 1 tsp vanilla extract
• 2-1/3 cups unbleached all-purpose flour
• 4 tsp baking powder (seems like a lot, but is perfect)
• 1/2 tsp salt
• 1 cup milk of your choice
• 1-1/2 cups fresh blueberries

Streusel Ingredients:

• 1/2 cup + 1 TB sugar
• 1/3 cup unbleached all-purpose flour
• 1/2 + 1/8 tsp ground cinnamon
• 4 TB cold Earth Balance or your preferred butter

Method:

1. Preheat oven to 375 degrees F.
2. Line muffin pan with 12 liners (I use the unbleached, 100% recycled paper ones from the organic store which don't need to be greased).
3. Cream butter and sugar in a medium sized bowl.
4. Blend in egg and vanilla.
5. Add the flour, baking powder, salt and milk and blend until combined.
6. Gently fold in fresh blueberries.  The batter will be quite thick and you'll need a spoon or scoop to get it into the liners.  
7. Fill the liners 2/3 of the way full.
8. In a smaller mixing bowl, combine the dry streusel ingredients.  Then, using a dough mixer or a fork, cut the butter into the dry mix.  The butter will need to be in pea-sized bits.  There will also still be a bit of dry sugar mixture.  
9. Using a spoon distribute the streusel topping evenly onto the muffin cups.  I used my finger to gently press it down so none rolled out of the liners.  
10. Cook on medium oven rack for 25-29 minutes, or until the streusel carmelizes and the muffins are cooked through (toothpick inserted into the middle of the muffins comes out clean).  Remove to a cooling rack and let cool at least 5 minutes before eating because those berries are very hot.

I suggest you tuck in while they're still pretty warm with a little butter.  YUM!!!  I can never go back to the packaged muffin mix after eating these.  Best blueberry muffins I've ever eaten.