Bakery Style Blueberry Muffins with Streusel Topping

Bakery Style Blueberry Muffins with Streusel Topping

Muffins

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1/2 cup vegetable oil

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 cup sour cream**

1 1/2 cups blueberries

Topping

1/2 cup sugar

1/3 cup flour

1/4 cup butter, cubed

1 1/2 tsp. cinnamon

1.  Preheat oven to 400 degrees. Grease 12 regular muffin cups or 6 large.

2.  Mix together four, salt, baking soda and cinnamon.

3.  In a large bowl beat together eggs and both sugars. Add oil, vanilla and sour cream.

4.  Mix the dry ingredients into the wet ingredients. The batter will be lumpy.

5.  Dredge the blueberries in a bit of flour. Gently fold them into the batter. You don't want to smash them. Scoop the batter into prepared muffin cups so they are 2/3 full.

6. Mix the topping ingredients with a fork or pastry blender until it looks like crumbs.  Sprinkle this over the muffin batter.

7.  Bake in your preheated oven for 20 minutes.

**If you don't have any sour cream, you can always use plain yogurt.

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 Tbsp. sugar

1/4 tsp. cinnamon

1 cup fresh blueberries

2 cups buttermilk

2 eggs, beaten

1 lemon, zested

1.  Whisk together the flour, baking powder, baking soda, salt, sugar and cinnamon.

2.  Toss blueberries with 3 Tbsp. of the dry ingredients. Set aside.

3.  Combine buttermilk, eggs and lemon zest.

4.  Slowly stir dry ingredients and wet ingredients together. Mix just until combined. There will be small lumps, but don't worry about them.  Carefully, fold in the blueberries. Now, let it rest for 10 minutes.

5.  Heat skillet over medium-high heat. Oil your pan. 

6.  Ladle 1/2 cup batter onto pan. Flip when small bubbles appear on the surface. Cook until golden brown.

7. Serve with butter and blueberry syrup.

Blueberry Syrup

3 cups fresh blueberries

1 cup. packed brown sugar

1/2 cup sugar

1 cup water

1 tsp. lemon juice

1/4 tsp. cinnamon

In saucepan, combine all ingredients. Bring to a boil; cook and stir for 3 minutes. Reduce heat and simmer until thickened - about 20 to 25 minutes. Remove from heat. Serve warm over pancakes. Refrigerate leftovers.