With fresh, tart blueberries and a sweet, slightly crunchy streusel topping, these Blueberry Streusel Muffins are the absolute best way to start your weekend! P.S. Did I mention they’ve been lightened up? No need to feel guilty indulging one or two!
Is it Friday yet? What’s that you say? It’s only Tuesday??
Goodness, sometimes I just never know what day it is. SAHM problems, right? Well, since it’s only Tuesday, that gives you four days to gather up the ingredients to make these blueberry streusel muffins for the weekend! They’re the absolute perfect way to get the family up and going first thing on a Saturday morning!
Since Emily’s only 15 months old, I rarely have a problem getting her up early. She used to sleep in until 8 or 9 and I was the most rested mommy in the world, but now she tends to think 6am is the perfect time to get up. Ugh. Kevin on the other hand, could sleep in for what seems like ages. However, put on a pot of coffee and these muffins in the oven and he somehow magically appears in minutes. The way to a man’s heart truly is through his stomach, right?
When we’ve got early morning weekend plans, these are the perfect thing to whip up to get everyone going. The great thing about a breakfast recipe like this is that a good portion of it can be made the night before. When Emily goes to bed at night, I officially turn into a prep-cook. It’s the only way I (try to) stay sane during the day!
What I like to do the night before is make each different component: streusel topping, wet ingredients and dry ingredients in separate bowls, sans melted butter, then cover and refrigerate. When I get up in the morning, I melt the butter, stir 1 Tbs. into the streusel topping and the remaining 5 Tbs. into the milk mixture. Then combine the wet and dry ingredients together until moist, like a usual muffin recipe. I will warn you, this is a thicker muffin batter than you may be used to. Try not to over-mix too much, but don’t be alarmed when you think, “this can’t be right?” Stir in those beautiful little blueberries, pour batter into a muffin tin with paper liners and top with that crunchy, buttery streusel topping. Bake for 18-20 minutes and you’re done!
If you don’t want to prep the night before, you totally don’t have to, it’s just one option. I know how busy mornings can get with a baby, dog and a husband to corral. If I don’t prep things ahead of time, meal time turns into an absolute disaster. I know you mamas have been there and a melt down (by baby or mama) first thing in the morning is never the way I want to start my day. Meal Prep = Happy Family 🙂
Don’t you just want to sink your teeth into that baby? They’re total heaven in a little paper wrapper 🙂 Try them this weekend with your family and I’m sure you will all agree!
- 6 Tbs. unsalted butter, melted and divided
- ¼ cup quick oats
- ¼ cup brown sugar
- 1 Tbs. all purpose flour
- ¼ tsp. cinnamon
- ⅔ cup milk (I used 2%)
- 1 egg
- 1 tsp. vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat flour
- ⅔ cup granulated sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 cup blueberries
- Pre-heat oven to 400 degrees. Line a 12-cup muffin tin with paper wrappers. Set aside.
- In a microwave safe bowl, melt the 6 Tbs. butter, which takes about 1 minute, stopping to stir after 30 seconds. Set aside to cool while making the rest of the topping.
- While the butter is cooling, make the streusel topping by combining the next 4 ingredients (oats-cinnamon). Stir in 1 Tbs. of the melted butter with a fork until mixture is crumbly. Set aside.
- To make the muffins, whisk together the remaining 5 Tbs. melted butter (slightly cooled), milk, egg and vanilla extract in a medium sized bowl. Set aside.
- Whisk together the dry ingredients: both flours, sugar, baking powder, salt.
- Pour the wet ingredients into dry ingredients, fold to combine. *Note, the batter will be thick, do not be alarmed!
- Once the batter is mostly combined, fold in the blueberries being careful to not mash them to much.
- Scoop muffin batter into tins, about ¼ cup each. Top with 2 heaping teaspoons of streusel topping.
- Bake for 18-20 minutes, until a toothpick inserted into the center should come out clean. Cool for 5-10 minutes and enjoy!
*Recipe Adapted from Cooking Light Good Mood Food