Last month we had a nice family date, we went blueberry picking at a local farm, Lake Catherine Blueberries. It’s a u-pick farm in Florida. Read more about our family experience on this Blueberry Picking post. Want to know what I baked with those juicy Emerald’s and Jewel’s, well stay tune, because in this post I’ll be sharing with you my first recipe…Blueberry Streusel Muffins. I just love how the fresh blueberries burst when baked, they are a beautiful fruit and tasty too!


Blueberry Streusel Muffins


2 cups Flour

1 1/2 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 cup Butter (softened)

1 cup Light Brown Sugar

2 Eggs (large)

2 teaspoons Vanilla Extract

1/2 cup Milk

2 cups Blueberries (fresh or frozen)

Streusel Topping:

1/2 cup Light Brown Sugar

1/3 cup Flour

1/4 cup Butter

1 1/2 teaspoons Cinnamon


Preheat oven to 350 degrees.

Line muffin pan with liners and set aside.

Prepare the streusel topping: mix light brown sugar, flour, butter and cinnamon together with a fork (or your hands).

On another bowl whisk flour, baking powder and salt. Set aside.

Then beat butter and light brown sugar until light and fluffy. Add eggs, vanilla and milk. Then slowly add the flour mixture until just combined.

Gently fold in the blueberries.

Divide batter evenly into muffin cups. Sprinkle the muffins with streusel topping.

Bake for 20-25 minutes, until a tester (or tooth pick) comes out clean. Makes 12 nice size muffins.


 Disclosure: The recipe is inspired by: the girl who ate everything.