Snowed in or stuck inside because of the cold? It’s time for some baking!
Last week the kids were home with me all week which always gets me motivated to bake. Baking with the kids is one of my favorite things to do. They love putting on their aprons and getting their hands “dirty” in the “gredients.” also, if they are good little bakers they know that I will always let them lick the spoons when we are done so that they can help me be the taste testers for our creations.
For some reason my son has being asking me constantly if he can eat frozen blueberries which always leave him with the goofiest blueberry smile and beard on his chin. So after letting him gobble some of the frozen organic blueberries I decided we should make blackberry and blueberry streusel muffins. I just love warm blueberry muffins right out of the oven with a little bit of melted butter . . .
We decided to make streusel muffins because we just love the crunchy crumbly goodness that the streusel adds on top!
Do you have a favorite streusel muffin recipe or blueberry muffin recipe. Please share!
- For the Muffins:
- 1 cup all-purpose King Arthur Flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Cabot sour cream
- 1/2 teaspoon cinnamon
- 3/4 teaspoon Organic vanilla extract
- 1/2 cup Organic Brown Sugar
- 1/4 cup organic cane sugar
- 1/2 stick Cabot unsalted butter, softened
- 1 large Pete & Gerry's Organic egg
- 1/2 Woodstock Frozen Organic Wild Blueberries
- 1/2 cup Woodstock Frozen Organic Blackberries
- For the Streusel Topping:
- 1/4 Cup King Artthur Flour all purpose flour - you may need more
- 1/4 Cup of Organic Sugar - you may need more
- 2 tablespoons Cabot Unsalted Butter
- Preheat the Oven to 350 degrees
- Line muffin tin with muffin liners
- Grease any additional pans that you may use with butter (we used fun shaped pans for the kids!)
- Cream together butter, brown sugar and sugar (I do this in my KitchenAid Mixer but a hand mixer works well too!),
- Add the wet ingredients next: eggs, vanilla, and sour cream.
- Whisk together ingredients separately in a medium bowl–flour, baking powder and baking soda. Then add to the wet ingredients and mix until well blended
- Once the batter is mixed fold in the blackberries and blueberries (my kids loved the resulting purple color)
- Use an ice cream scoop to evenly portion out your batter into your baking cups and pans.
- In a small bowl whisk together 1/4 cup of flour and 1/4 cup of sugar.
- Chop softened butter into small pieces and combine with flour and sugar mixture.
- Sprinkle crumb mixture on top of muffin batter.
- Bake Muffins for 20 to 25 minutes until a fork or toothpick comes out dry.