Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups blueberries (fresh or frozen)
  • 1/4 cup flour
  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup milk
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/2 cup quick cook oats
  • 5 TBSP butter (cold)

Instruction

  • Preheat oven to 375 degrees. Line muffin tin with paper cups, lightly spray each cup with cooking spray, if desired.
  • Place blueberries in colander. Rinse well and tap gently to remove excess water.  Once most the water is gone, transfer to a shallow bowl and sprinkle with the 1/4 cup flour. Toss gently to coat. Set aside.
  • In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Add dry ingredients gradually, mixing as you go. Batter will be the consistency of a soft frosting- more of a whipped look than a pourable batter.
  • Add milk and mix lightly. Do not beat.
  • Carefully fold in blueberries. Let batter sit for 10 minutes. (This is when I make the streusel topping.)
  • To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency more like crumbles than sand.
  • Scoop batter to fill muffin cups 2/3 full. Top with a heaping tablespoon of streusel.
  • Bake for 20-22 minutes or until lightly browned. Let cool. Serve warm with butter.