Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons butter
1 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup milk
2/3 cup blueberries
3 tablespoons all-purpose flour
4 tablespoons sugar or 4 tablespoons vanilla sugar
1/2 teaspoon cinnamon
2 tablespoons butter, cold
Directions:
Preheat oven to 375.
Spray a mini-muffin pan with non-stick spray, or line with small paper liners.
In a medium sized bowl, sift flour, salt and baking powder; set aside.
In a large mixing bowl, cream butter with sugar and blend until fluffy.
Add vanilla and eggs, and beat well to blend.
Mix in milk, then add flour mixture and stir by hand until just blended and smooth.
Drop by rounded teaspoonfuls of batter into each liner, then place 2-3 (depending on their size) blueberries on top of each.
Place another teaspoon full on top of each muffin and spread a little to cover the blueberries (they should not show as much as possible and be a”surprise.”) Remember not to overfill, as the mini-muffins won’t pop out easily if they overflow and the top bakes onto the pan.
Prepare the streusel by mixing the flour, sugar, cinnamon and cold butter between your fingers until well blended and crumbly.
(On humid days a bit of extra flour might be needed to get a crumbly as opposed to a sticky texture.) Sprinkle the streusel evenly over the tops of the muffins.
Bake for about 22 minutes until the muffins are a light golden brown.
Cool for 5 minutes, then remove from the pan.
If liners weren’t used, remove the muffins carefully so they don’t break.
Serve warm or at room temperature, unadorned or with softened butter.
The muffins store well in a covered container for 2 or 3 days.
Servings: 24
Time preparation: 20 min.
Time total: 42 min.