Cape Cod Wild Blueberry Muffins
1 stick of organic butter, softened
1 cup of organic sugar
2 farm fresh eggs
1 teaspoon organic vanilla extract
2 cups organic flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup organic whole milk
2 cups fresh or frozen wild blueberries
Extra spoonfuls of organic sugar <or>
Make streusel topping by combining:
1 stick of softened butter, 1 cup of flour, 2/3 cup sugar together using a pastry blender to make small crumbs. Set aside.
Cream together butter and sugar. Add eggs, and beat well. Add vanilla. Then slowly mix in the dry ingredients, then add the milk and mix to combine. In a small bowl, toss the blueberries in an additional tablespoon of flour. Add them to the batter, and fold gently into the mixture.
Fill muffin tins to the top and sprinkle liberally with the extra sugar or top with the streusel. Bake at 325 degrees for 18 minutes. Remove from tins and let cool on rack.
Enjoy while warm, or let cool and store in airtight containers. These muffins freeze well.
Switch 1/2 cup of organic red palm oil for the butter
Switch 1 cup coconut sugar in place of the cane sugar
Switch 2 tablespoons ground flaxseed mixed with 6 tablespoons of water in place of the 2 eggs
Switch 2 cups almond flour for the organic wheat flour
Switch 1/2 cup of almond milk for the whole milk
From the Living Well Recipe Collection.