Birthdays and Blueberries

It's a month of birthday madness around here, but I'm not making any more cake! Yesterday was Anniebelly's birthday party, today is my sister's birthday, and my friend's daughter Sky turns 10 today, too. My boss' birthday is Wednesday and I have 3 friends with birthdays last week. Luckily I don't actually have to celebrate each one with plates full of cake and ice cream, just mailing cards and presents! Actually Annie's was the only birthday I got to spend with the birthday girl, and in true princess style, tiaras and all. She had an ice cream cake, so I just made these muffins for breakfast before the guests showed up. They are a Gourmet recipe with a streusel topping added just because, and everybody really liked them, including this little lady. 

Cinnamon Streusel Blueberry Muffins

adapted from The Best of Gourmet: Sixty-five Years, Sixty-five Favorite Recipes
For streusel topping:

5 Tbls unsalted butter, melted and cooled

1/2 c. flour

1/2 c. rolled oats

1/2 c. sugar

dash of cinnamon

*Mix all ingredients with your fingers until moist and crumbly.

For muffin batter: 

6 Tbls. unsalted butter, melted and cooled

1 c. packed light brown sugar

1/2 c. milk (I used vanilla soy)

1 large egg

1 1/2 c. all purpose flour

1 1/2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1 1/2 c. blueberries 

Preparation: 

Preheat oven to 400 degrees and line a muffin tin with 12 paper liners. 

Whisk together egg, brown sugar, butter and milk and set aside. Whisk together flour, baking powder, cinnamon and salt in a large bowl. Add wet ingredients and stir to combine. Fold in blueberries. Divide evenly among muffin cups. Top with streusel. Bake 25 minutes our until lightly browned. Cool on a wire rack.

Print the recipe