Besides year-round sunshine and mild winters, we Floridians also have blueberries. Lots of yummy blueberries. Last spring we visited my uncle’s blueberry farm and came home with buckets and buckets of blueberries. We ate every last blueberry, but my favorite ones were those we ate right off the bush.
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Have you ever picked blueberries? The kind you see in the grocery store grow on tall bushes, so unlike other fruit that you have to bend over to pick, you can stroll through a blueberry field and pick without stooping. It’s really fun. If you’ve never picked berries, visit the U.S. Highbush Blueberry Council’s website to learn more about blueberry picking and where you can find a blueberry picking patch near you.
As a huge blueberry fan, I am happy to share my favorite blueberry muffin recipe. Moist and delicious plus with the streusel topping, this muffin is almost like a desert for breakfast!
Although we eat most of our blueberries fresh or in muffins, blueberries are also delicious frozen. I almost always have a bag of frozen blueberries in the fridge, and we eat them by the handful. My kids love anything frozen, so they think they are a treat. But mom knows a secret, blueberries are packed with vitamin C and good-for-you antioxidants. Plus they are only 80 calories per cup.
Learn more about the health benefits of blueberries on the U.S. Highbush Blueberry Council’s website.
Craving blueberry muffins yet?
Mouthwatering Blueberry Streusel Muffins Recipe
- 1/2 cup unsalted butter
- 2 cups flour
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups of blueberries (1 pint)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup unsalted butter
- 1 1/2 teaspoons ground cinnamon
Preheat oven to 375 F.
Cream together butter and sugar until light and fluffy (approx 3 minutes). Add eggs, one at a time, beating after each addition.
In a second bowl, combine dry ingredients.
Gradually add the dry ingredients to the creamed butter and sugar along with the milk and vanilla.
Mash 1/2 cup of blueberries and stir into mix by hand. Then add the remaining whole blueberries and stir gently.
Fill muffin cups or greased muffin tray.
Mix sugar, flour, butter and cinnamon with fork and sprinkle over muffins before baking. (Do not over mix or you will have a squishy play dough texture that does not sprinkle well. Still tastes yum, but not as pretty.)
Bake topped muffins for 25 minutes.