Blueberry Streusel Muffins {Good Old Fashioned Recipe Swap}

Good morning everyone! I'm Julie from White Lights on Wednesday. I'm super excited to be swapping blogs and recipes with Carrie today. She's one of my favorite people and favorite bloggers. So I may have scooped her up for myself when I was pairing everyone off. Guilty. Totally worth it.  
So I like to blog about food, a lot. But I talk about some around the house and kitchen tips, and {my fave} blogging. I have a blog income series going right now, and I'm sharing my saga of moving to WordPress with all the down and dirty details. But since we're hear for food, I should probably tell you about two of my favorite recipes: Creamed Corn and Sun-Dried Tomato & Balsamic Shrimp Pasta. These recipes are both totally wicked!   Okay, focus Julie - food for Carrie. I made these muffins at my boyfriend Mike's behest. He called one morning from work to tell me there were freshly baked muffins at the bakery and he needed some when he got home. This is normal behavior in my house. Who am I to refuse my most devoted taste tester? So here we are. Happy Blueberry Muffins. You're welcome.

 

 

Blueberry Streusel Muffins From Taste of Home / Makes 12 muffins

Ingredients: 1/4 cup butter, softened 1/3 cup sugar 1 egg 1 teaspoon vanilla 2 1/3 cups all-purpose flour     4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 1 2/ cup frozen blueberries, divided {fresh blueberries work too} Streusel 1/2 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 cup cold butter, cut into 8 pieces   

Directions:

1. Preheat oven to 375 degrees F. Line a muffin tin with paper liners; set aside.
2. In a medium bowl, combine flour, baking powder, and salt; set aside.
3. In a large bowl, beat butter and sugar together until pale a fluffy, about 2 minutes. Add egg and vanilla; mix to combine. Alternate adding flour and milk to butter mixture, starting and ending with flour mixture. Gently stir in 1 1/4 cups blueberries.
4. Portion batter into 12 muffin tin cups, each cup should be about 2/3 full. Put a few blueberries on top of batter in each cup until remaining blueberries are gone.
5. In a medium bowl, combine all streusel ingredients with a fork. You want to work quickly so the butter doesn't melt; the streusel should have a large crumb consistency. Sprinkle streusel over all the muffins until gone.
6. Bake muffins for 25 to 30 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then remove muffins to a wire rack to cool for 10 minutes. Serve warm or at room temperature.

Thanks so much for having me today Carrie!

Make sure you stop by my blog and check out Carrie's recipe for Slow Cooker Sweet & Sour Pork Loin Chops! :)

Today’s the day! I’m so excited to be participating in an Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade recipes on each others blogs for the day.

If you want to go see all of the recipes in the blog swap be sure to go and visit one of the host’s  Rachel {i love my disorganized life}, Julie {White Lights on Wednesday} or  Kelley {Miss Information}, to see all the recipes linked up in the swap.