Streusel Topped Lemon Blueberry Muffins

These are my absolutely favorite kind of muffins that I love enjoying for breakfast on the weekends. With a tall glass of orange juice, my morning could not get any better.

Raisin Bran Muffins

I found the recipe for these from Joy the Baker's blog. There one can find all kinds of yummy and funny things.

These ones are yummy, and funny considering the name makes you think they're all healthy. Hmmm... Anything with 'bran' in the name must be good for me. I shall thus eat three of them right now.

Four must be better than three. It's all that bran, baby.

Coated with sugar, but still bran.


Raisin Bran Muffins

2 3/4 cups Raisin Bran Cereal
2 1/2 cups all-purpose flour
1/3 cup brown sugar
2/3 cup white sugar
1/2 tsp salt
3/4 tsp baking soda
2 eggs, lightly beaten
1/2 cup vegetable oil
2 cups buttermilk
1 tsp vanilla extract

1. In a large bowl, stir together cereal, flour, sugars, salt and baking soda.
2. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla.
3. Whisk the wet ingredients into the dry ingredients. If baking muffins right away, let the batter sit on the counter for 45 minutes so the cereal can soften. If baking throughout the week, store batter in an airtight container in the fridge.
4. When ready to bake, spoon batter into lined muffin pans. Sprinkle with sugar and bake at 375 degrees for 15-20 minutes or until a toothpick insterted in the center comes out clean.

I'm thinking about adding a little mashed ripe banana to the batter, and replacing the oil with applesauce to make it a little healthier. And cranberries! Yes, cranberries combined with bran can probably save the world from anything imaginable! Or at least my world in the wee hours of the morning.

That's good enough for me.

Lemon Blueberry Muffins

Lemon Blueberry Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups fresh/frozen blueberries
• 1/2 cup butter
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon lemon extract/juice
• 1/2 cup milk
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  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter, softened
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• 1. Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper muffin liners.
• 2. Combine flour, baking powder, and salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This reduces "purple" batter)
• 3. In a large bowl, beat butter with sugars until light and fluffy. Beat in eggs, and stir in vanilla, lemon zest and extract. Fold in dry ingredients alternately with milk. Fold inblueberries. Fold gently, don't stir. Spoon batter into prepared cups.
• 4. Combine 2 tablespoons flour, 1/3 cup brown sugar ,and 1/8 teaspoon cinnamon in a small bowl. Cut in 1 tablespoons butter with fork until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
• 5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. Drizzle some icing on top, if desired.
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• These taste the best the next day. Right on time for breakfast.