It was muffin mania at the Beckmann house the other day. I was on a roll – made 2 different types of muffins for KB to take into work.
I had some blueberries that I wanted to use up, and so I decided to modify the blueberry muffin recipe from one of my favorite cookbooks The Fannie Farmer Cookbook. I remember my momma always using the Fannie Farmer cookbook when I was growing up. I think it was the first cookbook I purchased when I moved out on my own. Definitely has a wide variety of recipes and helpful tips.
So I took that recipe, modified it a bit and added a bourbon vanilla streusel for a little crunch on top. It turned out really good.
Start by mixing the dry ingredients together – flour, sugar, baking powder and salt.
Then add the egg, melted butter and milk.
Stir to combine and add blueberries. The original recipe says to coat the blueberries with sugar before mixing, but I skipped that step.
Fill muffin cups to about 2/3 full.
Next make the struesel. Mix all ingredients together. I used this fabulous bourbon vanilla sugar. But you could use regular brown sugar and get the same results.
Crumble the streusel over the tops of the muffins.
Bake at 375 degrees for 20-25 minutes.
Here’s the recipe:
Blueberry muffins with Bourbon – Vanilla Streusel
2 cups all purpose flour
2/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter (melted)
1 cup blueberries
1/3 cup bourbon vanilla sugar (or you could use light brown sugar)
1/3 cup all purpose flour
1/4 cup butter (softened)
Mix the dry ingredients (flour, sugar, baking powder and salt) together in a mixing bowl. Add egg, milk, and butter. Stir to combine. Mix in the blueberries. Fill muffin cups to about 2/3 full. Make the streusel topping by mixing together ingredients. Crumble over the top of muffins. Bake at 375 degrees for about 20-25 minutes.