Blueberry Muffins with Cinnamon Streusel Topping

Preheat oven to 400^o F. Line a muffin tin with paper liners.

Make the crumb topping by mixing together sugar, flour, grated butter and cinnamon in a small bowl. Work the butter into the other ingredients with a fork until the mixture resembles a coarse, pebbly meal. Refrigerate until ready to use.

Make the muffin batter by combining the flour, sugar, salt and baking powder together in a large bowl. Mix the milk and vinegar in a small bowl. Pour vegetable oil into a one cup (8-ounce) liquid measuring cup. Add the egg and enough milk/vinegar mixture to fill the cup to 8-ounces.  Add the liquid mixture and vanilla to the dry ingredients and mix until incorporated. Gently fold in blueberries.

Fill cups in prepared muffin tin almost to the top with batter.  Sprinkle a generous tablespoon of crumb topping on the top of each.

Bake for 18-20 minutes, or until a toothpick inserted into a muffin comes out clean.

Remove muffins to a cooling rack to cool.

Makes 12 regular-sized muffins.

NOTES:

This recipe also makes a great blueberry streusel coffee cake. Simply spread the batter in a greased 7”x11” baking dish, sprinkle the streusel topping evenly over the batter, and bake at 350^o for about 30-35 minutes.

The butter will be easier to grate if it is frozen, so put it in the freezer for a few hours (or overnight) before preparing muffins.

Originally the recipe called for buttermilk, but that is not something I keep on hand, so I substituted the milk/vinegar mixture.

Love this recipe but still looking to feed your sweet tooth? Try these Strawberry Dessert Bites or indulge with these Fruit Dessert Pizza! Or would you like to learn a little bit more about who grows the food your family eats? Meet Jason Ochs, a western Kansas wheat farmer!