The Yums: Blueberry Magic Muffins!

Muffin batter: 
1/2 Cup butter, softened
3/4 Cup turbinado sugar
2 eggs
1 tsp vanilla
2 Cups unbleached AP flour
2 tsp baking powder
1/2 tsp sea salt
1 Cup almond milk
2-3 Cups blueberries (the more the merrier, right?)
  • Struesel: 
  • 2 TBSP all-purpose flour
  • 2 TBSP brown sugar
  • 2 TBSP turbinado sugar
  • 1/4 tsp cinnamon
  • 2 TBSP butter, chilled

In a large mixing bowl, mix together sugar, flour, baking powder & sea salt. In another bowl, cream together butter, eggs, vanilla & almond milk. Add wet mixture to dry and stir until smooth. Gently fold fat blueberries into your mixture and set aside. In a clean bowl, add struesel ingredients and mash together until well mixed. Grease muffin tins with butter and fill with muffin batter. Pull struesel apart into tiny bits and sprinkle across the top of each uncooked muffin. Bake at 375 degrees for 30 minutes. These beauties are very crumbly when warm and soft, but stable when cool. Enjoy with butter, honey or as is! Honestly, these are sweet enough for skipping the honey. Also, the above photo does not do these babies justice. They are truly scrumptious! 

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