Blueberry Muffins with Cinnamon Streusel & Blog Appreciation
One night late last week, I stayed up late to make muffins for my husband and his co-workers. They are doing an internal course in order to advance within the organization. Let me tell you. The work load is what I consider “University INTENSIFIED”. It’s a lot of work and pressure, especially for those who have families and responsibilities. Time management and balance is key. I thought it would be a nice gesture to send something home-made and not some sugar spiked junk from the coffee shop. They need nourishment as well as encouragement over the next few months and beyond. I figured blueberry muffins were portable and universally enjoyed.
I made these muffins for the first time over a year ago and my husband really liked it – we all did. I actually misplaced the recipe that I had found online. Do you know how many Blueberry Muffin recipes are online???? Luckily I found it (phew) and got to baking around 1am.
Yes, 1 AM.
I wanted to have the muffins as fresh as possible since this Diva doesn’t do early very well. Everyone enjoyed the muffins and my husband totally appreciated me making them for the guys. I’m sure he must have been very happy to wake up to that wonderful aroma of muffins at five o’clock in the morning. Thank you dear husband, for leaving a few muffins behind for the family to enjoy
|Blueberry Muffins with Cinnamon Streusel||
- 2 Cups Blueberries (thawed if frozen)
- 2 Tsp Unbleached All Purpose Flour
- 2 Cups Unbleached All Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Sugar
- 1/2 Cup Vegetable Oil
- 1/2 Cup Milk
- 3 Eggs
- 1 Tsp Pure Vanilla Extract
- 2 Tbsp Brown Sugar
- 1 Tbsp Terbinado Brown Sugar (optional)
- 2 Tbsp Coconut Oil
- 2 Tbsp Unbleached All Purpose Flour
- 1/2 Tsp Cinnamon
- Preheat oven to 350F
- In a small bowl, add Blueberries and 2 Tsp flour. Toss well and set aside
- For streusel: in a small bowl, add sugars, flour and cinnamon. Add coconut oil and combine with a fork. Set aside
- In a medium bowl, sift together 2 Cups flour, baking powder and salt
- In a large bowl, add sugar, oil, eggs, milk and vanilla. Mix well to combine
- Add dry ingredients to the wet and mix until just combined. Gently fold in blueberries
- Fill muffin cups about 2/3-3/4 full
- Take about a teaspoon of streusel and sprinkle on top of the batter in each filled muffin cup
- Bake for 30-40 minutes
Be sure not to skip the first step. Tossing your blueberries in flour will prevent them from sinking to the bottom of the batter.
I used Terbinado sugar to give the streusel a nice crunch. It is optional and was not in the original recipe
This recipe is slightly adapted from a recipe found at The Family Kitchen on Babble
I prefer Blueberries cooked rather than fresh. Or in a smoothie. However I end up having them, I always enjoy it!
I know, we don’t eat muffins with a fork. Well, I kinda do…sometimes..
Take a Big Blueberry BITE!
Hey, speaking of appreciation… I’ve had some really awesome food bloggers give me some wonderful awards! I’m so humbled and thankful that my online foodie friends thought of me to give me these awards. So very humbled. I love what I do here at The Lovely Pantry and as I continue to grow, it’s really encouraging to know that there are people out there who understand what it takes to do this. We blog for many reasons including the love of food, the art of cooking, the love of sharing, the love of community and my personal favourite – photography. It feels great knowing that there are people cheering you on! I’m going to share the love in my next post.
Have a wonderful Sunday!