Blueberry Muffins

Breakfast Muffins

10 TBSP butter, melted (1 1/4 sticks)

1 TBSP Baking Powder

1 3/4 Cups Flour

1 1/4 tsp Cinnamon

1/4 tsp Salt

1 tsp Vanilla

2/3 Cup Sugar

2/3 Cup Milk

1 Large Egg

1 1/4 Cup Blueberries (or other fruit) - frozen is fine!

Struesel (recipe follows)

Preheat oven to 400. Combine flour, baking powder, cinnamon & salt in large bowl. In medium bowl combine butter, vanilla, sugar, milk and egg. Fold blueberries into flour mixture. Add butter mixture, and fold. Spoon batter into greased muffin tins. Press/sprinkle struesel on top of each. Bake until tops are golden, 15-17 minutes. Remove from oven; let cool a bit in pan, transfer to wire rack. Makes 12-18 muffins.

Struesel:

5 TBSP butter, melted

2/3 cup Flour

2/3 cup Powdered Sugar

1/4 tsp Cinnamon

pinch of Salt

Whisk together dry ingredients; add melted butter. Combine using your fingers until the mixture has a crumbly consistency. Drop the crumb mixture over muffin batter and press gently before placing in oven.

My personal tips: I usually use at least 1/2 whole wheat flour (sometimes all). I don't always make the struesel - I think they are good without, but it adds an extra bit of fun if you have the time for it. I also have a hard time with the big whole blueberries, so I chop them - just a little - with a knife. Tossing them with the flour first helps keep the batter from being completely purple. Oh, and these are good using strawberries or raspberries too :) I can' t think of anything else - Enjoy!!