Streusel Blueberry Muffins
July is here and the dog days of summer are upon us. The hottest and most humid days are in July and early August. July begins with the Fourth of July celebrations where friends and family gather for picnics, cookouts and baseball games. The American colonies officially adopted the Declaration of Independence 250 years ago, declaring freedom from the British. Many people also use the day to give thanks for the freedoms we enjoy and to pray for the nation and its leaders.
National Blueberry Muffin Day is July 11th. We can’t let this important milestone pass without sharing a delicious Streusel Blueberry Muffin recipe. Blueberry muffins are a classic American favorite, often connected with homemade breakfasts, family gatherings and small town bakeries. Blueberries are rich in antioxidants while containing fiber and vitamins C and K. Something as simple as a blueberry muffin can remind us to appreciate everyday blessings – good food, shared moments and God’s provision in even the little things. If you are cooking gluten free, I have included in parentheses the brands I prefer.
Happy 4th of July! Blessings!
Peggy Isenhour
Peggy Isenhour
Streusel Blueberry Muffins
1 ½ cups all purpose flour (King Arthur Measure for Measure gluten free flour at Walmart or Amazon)
¾ cup white sugar
2 teaspoons baking powder (Clabber Girl is gluten free)
½ teaspoon salt
1/3 cup vegetable oil
1 large egg, beaten
½ cup milk or more if needed
½ teaspoon vanilla extract
1 cup fresh blueberries or frozen + 2 teaspoons all purpose flour (King Arthur GF flour)
- Preheat the oven to 400 °. Grease 12 muffin cups or line with paper liners.
- Whisk flour, white sugar, baking powder and salt together in a large bowl.
- Pour oil into a small liquid measuring cup.
- Add egg and enough milk to reach the 1 cup mark.
- Add vanilla and stir until combined.
- Pour egg mixture into flour mixture and mix just until batter is combined.
- Add 1 tablespoon of extra milk if batter looks too thick.
- If you are cooking gluten free, let batter rest for 20 minutes at this point for flour to begin absorbing some liquid and then continue.
- Mix 2 teaspoons of flour with blueberries before adding to batter to keep blueberries from sinking to the bottom of the muffins.
- Gently fold in blueberries and set batter aside.
Streusel topping
1/3 cup brown sugar
1/3 cup all purpose flour (King Arthur Measure for Measure gluten free flour)
¼ cup cold butter, cubed
1 ½ teaspoons ground cinnamon
- To make the streusel topping: combine brown sugar, flour, butter and cinnamon in a small bowl.
- Mix with a fork until crumbly.
- Spoon batter into the prepared muffin cups.
- Sprinkle with crumb topping.
Bake in a preheated oven 20 – 23 minutes or until toothpick inserted in the center comes out clean.
Transfer muffins to wire rack to cool.
If all muffin cups are not used, add a tablespoon or two of water to empty cups before baking so other muffins will bake evenly.