You can't beat a blueberry muffin straight from a great bakery with that buttery streusel crumble on top! When I have guests in town, I always like make sure they have a grab-and-go option just in case there isn't time for my home cooked all-american breakfast spread in their schedule! Having a baby on the way doesn't turn off the "hostess" side of me.... so before I head to the hospital, knowing family and friends will be coming in town to meet my new little addition, I decided to plan ahead (see, I'm getting the hang of this scheduling with a new baby thing already!). I am making my favorite Blueberry Streusel Muffins ahead of time and, get this....FREEZING THEM so that I can pop out a fresh batch of muffins for my guests....with zero effort! Obviously they are perfectly scrumptious fresh out of the oven....but they are equally as good out of the freezer (tested and husband approved!)
5 cups flour
2 Tbsp baking powder
1 Tbsp baking soda
1 tsp salt
Wet Muffin Ingredients:
1 cup room temp butter (2 sticks)
2 cups sugar
4 large eggs
1 Tbsp vanilla paste
2 cups buttermilk (if you don't have buttermilk, regular milk works fine)
3 cups fresh blueberries
1/3 cup sugar
1/4 cup butter, melted
1/3 cup flour
Preheat your oven to 400 degrees. Combine all your dry ingredients and mix well; set aside. In a separate bowl, cream your sugar and butter together. Mix in one egg at a time until well incorporated. Slowly add in your buttermilk. Add your dry ingredient mixture a little at a time until all ingredients are mixed well. Make sure mixer is on low and add the dry stuff in slowly or you'll have a flour bomb! Using a rubber baking spatula, gently fold in your blueberries - Yes, this is a thick batter which makes the perfect consistency for the muffins! To make the streusel, simply combine the butter and sugar and mix in flour and cinnamon until crumbly.
Line your muffin tin OR spray them well with a "baking spray with flour" type cooking spray (CLICK HERE if you have no idea what I mean). Fill your muffin tins about 2/3 of the way up and top with crumbled streusel topping. Bake at 400 degrees for 12-15 minutes or until a wooden toothpick stuck in the middle comes out clean – makes approximately 30-36 muffins (We like big batches at our house!). Make sure that your tin gets cooled and cleaned in between batches, or use 3 different tins!
Allow the muffins to cool COMPLETELY. Place them back into the tin (or in a casserole dish) and freeze them for 2 hours in the freezer. Remove the muffins from the tin and place in one-layer, in gallon-sized Ziploc type bags to store in freezer for up to 3 months. When you are ready eat them, just grab a few out of the bag and pop them in the microwave for 15-30 seconds!! Instant from scratch breakfast any day of the week with no mess!