SANDRA'S WILD ALASKA BLUEBERRY STREUSEL MUFFINS from SCRATCH - Hi, friend Popular Recipes, in this article entitled SANDRA'S WILD ALASKA BLUEBERRY STREUSEL MUFFINS from SCRATCH, we have prepared this article well and concise to be easy to understand for you to read and can be taken inside information. hopefully the contents of the post Article AKFood, Article alaska, Article berries, Article blueberries, Article blueberry, Article Breakfast, Article brunch, Article Dessert, Article foodie, Article foodporn, Article image, Article muffin, Article photo, Article pic, Article recipes, Article sandras, Article wild, that we write this you can understand and useful. okay, happy reading.

While recently picking my first batch of Wild Alaska Blueberries from my front yard,
I decided to come up with a muffin recipe from scratch.

End result...these streusel topped muffins turned out absolutely fabulous!

Yields: (12)
Prep: 15 Mins.
Bake: 30-35 Mins.


1 tablespoon all-purpose flour
1-1/2 cups fresh wild Alaska blueberries

1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon powder (or zest)
1/2 cup 2% milk

2 cups all-purpose flour
1-1/2 teaspoons double-acting baking powder (or regular)
1/2 teaspoon baking powder
1/2 teaspoon table salt

2 tablespoons all-purpose flour
3 tablespoons granulated sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold, unsalted butter, diced


Preheat oven to 350 degrees. Place 12 paper liners in regular-size muffin tin slots, then spray liners with baking spray; set aside.

In a small bowl, sprinkle 1 tablespoon of flour over blueberries, and swirl bowl to coat; set aside.

In a stand mixer bowl, beat 1/2 cups softened butter with 3/4 cup granulated sugar until light and fluffy. Beat in eggs, vanilla extract, and lemon zest and milk. Sift 2 cups flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon table salt through a sieve over bowl of wet ingredients; mix on low just until combined. Remove bowl from mixer, and gently fold, using a spatula, the blueberries (shaking off excess flour beforehand), do not stir or over mix. Use an ice cream scoop to equally proportion batter into prepared muffin liners. Use the back of a spoon to even out tops.

Combine 2 tablespoons flour, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons cold butter with fork until mixture resembles course crumbs. Sprinkle equally on top of batter in muffin liners.

Bake in the preheated oven for 30 to 35 minutes, turning pan half way through baking, just until a toothpick inserted in center of a muffin comes out clean. Cool muffins in pan on a wire rack, just until cool enough to transfer to a serving platter.  ~ Enjoy!


If using a large 6-cup muffin tin, be sure to increase baking time accordingly.

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