Bluebuerry Streusel Muffins

It's so hard to get breakfast ready in the morning on the weekdays.  Between getting ready, feeding the dog, packing lunches, and getting the kid up and ready.  Who has time for breakfast?  But since we are trying to lead by example for Hargow I wanted to make something semi healthy. You know.  Besides throwing a toasted waffle in a bag for her to eat in the car.  

There are all kinds of streusels.  This one is super easy to make.  You can add it to the muffins in layers or just put on top.  I am too lazy for layers so I just sprinkle mine on top. 

Fresh blueberries are the best.  However, you can totally substitute with frozen.  Just make sure when you use frozen to NOT defrost. 

This batter will be little thick.  Which for me is perfect for using a ice cream scoop to scoop out. 

The blueberries might burst but don't worry about it.  It just means there will be pretty blue/purples swirls.  If using frozen blueberries make sure you mix them into the batter while they are frozen. 

I use a ice cream scoop to scoop out my muffins BECAUSE I am lazy and BECAUSE it is super easy. 

I am too lazy to layer the streusel so I just pack all the streusel on top.  The more the merrier!

These muffins smell so good when they are cooling on the rack.  You can eat them warm or wait for them to cool.  You can slather butter on them or eat them plain. 

Blueberry Streusel Muffins

Ingredients:

     Streusel

• 1/2 cup brown sugar
• 1/2 cup pecans, chopped
• 1 teaspoon ground cinnamon

     Muffins

• 1/2 cup butter, unsalted softened to room temperature
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 eggs, large room temperature
• 1/2 cup Greek yogurt
• 2 teaspoons vanilla extract
• 1 and 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 and 1/2 cup fresh blueberries

Directions:

1. Preheat oven to 425F.  Spray 12 count muffin pan with nonstick spray or line with cupcake liners.  Set aside.
2. Make the streusel:  In a small bowl, toss together the brown sugar, nuts, and cinnamon.  Set aside.
3. Make the muffins:  In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy.  Add the granulated sugar and brown sugar and beat on high until creamed.  Scrape down the sides and bottom of the bowl to make sure fully incorporated.  Add the eggs, Greek yogurt, and vanilla extract.  Beat on medium speed until the mixture is fully combined.  Scrape down the sides and bottom of the bowl. 
4. In a separate bowl, whisk the flour, baking soda, baking powder, and salt together.  Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined.  Add the milk and beat until combined.  Fold in the blueberries with a rubber spatula. 
5. Use a ice cream scoop to scoop out the batter info the prepared muffin tin.  Top with the streusel.  Bake the batch for 5 minutes  at 425F then keeping the muffins in the oven, lower the oven temperature to 350F and bake for 18-21 more minutes or until a toothpick inserted comes out clean.  The total time these muffins take in the oven is about 23-26 minutes. 

My family loved these muffins.  They were perfect for a quick breakfast.  I actually feel like they are better the next day because all the flavors really stick. 

Keep cooking friends!

XOXO