Birthday Breakfast for America! OK, I’m not patriotic in the slightest (or if I am patriotic, it’s to more than one of my countries), but it is the 4th of July and I did make these very typical Blueberry Muffins, with an Almond Struesel (there is the German in me) topping. Great way to start off this celebratory day while up at a camp on the lake in Maine. Breakfast is good, weather is great, friends are fantastic!
Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter, melted and cooled slightly
1 egg, lightly beaten
1 teaspoon almond extract
2/3 cup milk
1 1/2 cups fresh blueberries (about 1 pint)
For the streusel topping
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup butter, cubed
1 teaspoons ground cinnamon
1/2 cup sliced almonds
Directions
Preheat oven to 400F. Grease muffin cups or line with muffin liners.
To make streusel topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork until it looks like coarse sand. Add in sliced almonds.
Combine flour, sugar, salt and baking powder in one bowl. In another small bowl, combine melted butter, milk, almond extract and the egg. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with streusel and almond topping mixture, patting down gently so that it adheres.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick come out clean and they are a golden brown.
