Small Yield Blueberry Muffins

The end of the summertime means goodbyes to friends, house-rattling thunderstorms, packing boxes, and the best local produce of the year. An impromptu brunch for two people called for a quick, small batch of muffins. Blueberry muffins, that is. 

These muffins are dense, and can be lightened by substituting cake flour for some of the all-purpose flour. While the yield ended up bigger than I expected with one dozen muffins, each and every muffin was devoured by the end of the day.

Small Yield Blueberry Muffins

Adapted from: Chef Mommy

1 1/2 cup AP Flour

3/4 cup sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup canola oil

1 egg

1/3 cup + 2 tbsp. milk

1 cup blueberries, washed and dried

For streusel topping:

1/2 cup sugar

1/3 cup AP flour

1/4 cup butter, cubed

1 1/2 tsp ground cinnamon

Preheat oven to 400 degrees.

Mix flour, sugar, salt, and baking powder in a bowl. In separate bowl, mix wet ingredients. Add wet mix to flour mix. Fold in blueberries. 

In small dish, mash together sugar, flour, butter and cinnamon. Sprinkle on muffins.

Bake for 20-25 minutes.

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