Blueberries for Thalia

Thalia Grace, my 2-year-old, likes blueberries.


The last time we visited my in-laws, she ate nearly 6 ounces of them.

In one sitting.

Yesterday we made some mini blueberry muffins.

She got to mix the dry ingredients.

Sweet, antioxidant rich blueberries.

We took turns sprinkling the streusel on them.

 The streusel is my favorite part.

Don’t you want one now?

Thalia loved them.

Do you have a favorite blueberry recipe?

Blueberry Muffins with Cinnamon Streusel from Dishing Up Delights
(Slightly adapted from Vanilla Sugar)

Makes 7 muffins (I made 24 mini muffins)

Muffin batter:
1 ½ cups all-purpose flour
½ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
¼ cup vegetable oil
1 egg
⅓ cup milk
½ teaspoon vanilla extract
Zest of 1 small lemon
1 cup fresh blueberries

Crumb topping:
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, melted
1 ½ teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.

In a large bowl whisk together the flour, sugar, salt and baking powder.

In a separate bowl mix vegetable oil, the egg, milk, vanilla extract, and lemon zest. Combine well. Incorporate the wet ingredients into the dry ingredients. Do not over mix, the batter will be thick and slightly lumpy. Fold in blueberries. Fill muffin cups to the top.

To make the crumb topping mix the sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes or until done.

(For mini muffins, bake for 12-15 minutes.)

Print This Recipe


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