Crazy Cooking Challenge: Streusel Blueberry Muffins

I followed the recipe exactly and it was a very thick batter.  The best way is to use a ice cream scoop.

Full of blueberries, especially since I used smaller wild ones.

Blueberry Streusel Muffin recipe

1 1/2 cups all purpose flour, plus 1 T for coating the blueberries
1 cup  granulated sugar.)
1 1/2 t baking powder
1/4 t salt
3 T milk
2 T heavy cream
2 eggs
4 T unsalted butter, melted
2 1/2 cups blueberries, (I used 2 cups of wild as they were small)

Streusel topping

1 1/2 cups all purpose flour
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 stick cold butter, cut into cubes
2 t ground cinnamon
1 t vanilla extract

Preheat the oven to 365F. Put the flour, sugar, baking powder, and salt in a large mixing bowl and stir until well blended. In a separate bowl, combine the milk, cream, and eggs. Pour into the flour mixture and stir until just combined. Fold in the melted butter. In another bowl, toss the blueberries in the extra lour until thoroughly coated, then fold into the muffin batter. Spoon or use a ice cream scoop to add the mixture into the prepared muffin cases, filling them four-fifth of the way up. To make the streusel topping, combine all ingredients and rub with y our fingers until nice crumnbly, pea sized balls form. Refrigerate for 10 minutes. Scatter the streusel topping over the muffins. Bake in a preheated oven for 25-35 minutes. A wooden skewer inserted in the middle should come out dry and crumbly, and the tops of the muffins should feel springy to touch. Remove the muffins from the muffin tray and eat immediately. Makes 12 muffins.

Come check out the rest of the blueberry muffin recipes chosen this time around.  I am certain you will find one to use on Easter!