Made from-scratch blueberry muffins last night. Now these are more like blueberry “bisquits”, they’re not like breakfast muffins or jiffy mix, (which are more sweetened/sugary)- Example, muffins are usually a “poured mixture” into cups,  but with these, it was like rolling dough up in a bowl and plopping them into the cups. (You could probably cook ‘em straight on a greased pan too instead if you want).

They’re a very nice addition to a homecooked meal, Ray really loved ‘em and said I could make those anytime vs regular muffins which surprised me, and I didn’t even do the streusal topping on them this time cuz I wasn’t sure if they were gonna come out.

Servings 8-12 muffins

1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries- I used big blueberries as you can tell from the picture, lol.

Streusel Mixture:

2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled

Directions

Preheat oven to 375 degrees.
Grease muffin cups or line with paper muffin liners.

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.

Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Source for Recipe: http://allrecipes.com/Recipe/Blueberry-Streusel-Muffins/Detail.aspx