Blueberry Muffins with Streusel topping

The last few weeks we've been making tons of fruit smoothies for breakfast. Let me tell you, I'm hooked. They are such a great way to get in some dairy (make them with natural plain yogurt), and they're perfect for the fruit that is lets say... not quite fruit tray pretty any more, yes?

So we've gone through a TON of fruit! Its been awesome. We've finally cleaned out the section of the freezer that has had frozen fruit in it for AGES. I mean we're talking strawberries from last summer's "how much fruit could a flat of berries really be??" experiment and frozen mix bags from my last smoothie attempts ... they were misguided, and always tasted like frost bitten fruit. It doesn't have to be like that!!

Last week I made the Peach Crisp using (mostly) farmer's market peaches. Delicious. And while I joked about eating leftovers for breakfast, I have restrained myself. That has however left this nagging want for something sweet... fruity... and baked to go with those smoothies in the morning. (Or bacon. You can never go wrong with bacon.)
Enter: THIS MUFFIN. I totally misjudged how much streusel topping I needed last week with the peaches, and I hate throwing perfectly good food/ingredients away... so I went on a muffin hunt. Found Barbara Bakes. Anyone already know her? If not, oh man, go click around her site. It's beautiful and everything looks so yummy and I can practically smell her pictures. (Oh wait, that's the muffins.)

Just don't forget to come back over here, ok??

You ready?

The BEST Blueberry Streusel Muffins

adapted from Barbara Bakes

Ingredients:

Streusel: 

1/4 cup flour

2 tablespoons sugar

2 tablespoons light brown sugar

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/16 teaspoon salt ...basically a pinch ;)

1/4 stick butter (2 tablespoons)

2 tablespoons rolled oats

2 tablespoons nuts of your choice (I like a mix of pecans and cashews)


Muffins:

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup whole milk

2 cups blueberries, fresh*

*Barbara says you can use frozen. I really really wouldn't. Save your frozen berries for smoothies or oatmeal or tea. These stay suspended in light fluffy batter so perfectly, if they are fresh they pure explode on your tongue with tart sweet juicy perfection. Don't deny yourself that kind of pleasure. 

Directions:

Preheat the oven to 350ºF and line your muffin tin with paper cupcake liners.

Prepare your streusel topping and set aside.

In a small bowl, mix first three ingredients (flour, baking powder, and salt.)

In a large bowl of stand mixer, beat sugar and softened butter until light and fluffy. Add eggs, vanilla, and milk. Beat briefly. Add dry ingredients and mix just until combined.

Gently stir in blueberries.

Spoon batter into lined muffin tins. You should get somewhere between 12 and 15. They puff up really nice if you are closer to 12, but I was timid about filling my muffin tins. Don't  worry about being timid. It'll all work out either way. ;)

Generously heap streusel topping onto the muffins. Bake for 20-25 minutes.

Allow muffins to rest for 5 minutes in the pan, then remove to wire rack to finish cooling.


For the streusel:
Pulse first six ingredients (flour through salt) in food processor. Add butter and pulse again. Add oats and nuts and pulse a final time.


Modifications: The second time I made this I tried half white whole wheat flour and half regular all purpose flour. It still turned out good, so if you're already making that switch it works here. It was definitely a little denser this way, but still tasty. Maybe add a tablespoon or two of oil to keep it moist and up it to two teaspoons of baking powder to help fluff the muffins.