Good Morning Monday with Blueberry Muffins!

I LOVE when my house smells like freshly baked cookies, cakes, pies, or in this case – blueberry muffins! This recipe is my new FAVORITE! I also love when my house is filled with gorgeous, warm, inspiring, brand-new-day light!  When those two things collide, me and my camera are inseparable.  Take a look at the results:

Blueberry Muffins _ Ashley Erin Walker _ Food PhotographyBlueberry Muffins _ Ashley Erin Walker _ Food PhotographyBlueberry Muffins _ Ashley Erin Walker _ Food PhotographyBlueberry Muffins _ Ashley Erin Walker _ Food PhotographyBlueberry Muffins _ Ashley Erin Walker _ Food PhotographyBlueberry Muffins _ Ashley Erin Walker _ Food Photography

 

Blueberry Streusel Muffins

Ingredients

Streusel

5 Tablespoons of melted butter

1/2 cup flour (more to add in for desired consistency)

3 Tablespoons of sugar

3 Tablespoons of brown sugar

 

Blueberry Filling

1 1/2 cups Blueberries (Frozen or Fresh)

2 teaspoons of sugar

 

Muffins

2 1/2 cups of flour

2 1/2 teaspoons of baking powder

1 teaspoon of salt

1 1/4 cups of sugar

2 eggs

1/2 stick of unsalted, melted butter

1/4 cup of vegetable oil

1 cup of buttermilk

2 teaspoons of vanilla

Directions

1. Combine the streusel ingredients together in a bowl and mix with a fork.  Continue adding flour until the mixture becomes crumbly and the chunks of streusel are pea sized and smaller.

2.  Put the blueberries in a pan with the 2 teaspoons of sugar and put on medium / low heat.  Use a fork/spatula/or masher to heat, soften, and mash the blueberries.  Cook and mash until soft, squishy, and juicy! (About 6 minutes) Then turn off heat.

3. Heat oven to 400 degrees, and line your muffin tin with cupcake liners!

4.  Combine the flour, baking powder, and salt in a large bowl.

5.  Combine the sugar, eggs, melted butter, oil, buttermilk, and vanilla in a bowl.

6.  Fold the moist mixture into the dry ingredients in the large bowl.  DO NOT OVER-MIX! Remember, you should still see dry balls of flour!

7.  Fold in the blueberries and juice!

8.  Pour mixture into muffin liners.  Each of the 12 liners will be full to the top!

9.  Sprinkle your streusel topping over each muffin (and eat some as you go because its just so darn good)

10.  Bake for 16 to 19 minutes (test with the poke test or dry spaghetti noodle test to make sure they are done but not dry! This depends on your oven so keep an eye out).

11. Let these bad-boys cool for 5 minutes  before you pop them out of the tin, and then let them rest for another five minutes before you dig in!

 

ENJOY! Huge thank you to Danielle Fleming aka “Mama” at DIY Mamas for posting this amazing recipe! You’re wonderful!

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