Blueberry Streusel Muffins

Prep Time: 25 minutes
Bake Time: 22-25 minutes
Cool Time: 20 minutes plus more out of pan

Grade: A-

Make Again: No

Recipe Source: Cook's Country (June 2007)

I just made blueberry muffins recently, but I'm still trying to use up frozen blueberries that I have from last summer.  I never even bought any this year.

If I were grading on taste alone, these would get an A+.  They are delicious.  However, there was way too much streusel and  I ended up using only about 2/3 of because I knew it was going to fall off the muffins and be wasted anyway.  I love streusel, but hate the mess when it falls off.  And also it just adds calories that aren't necessarily appreciated.  I think enough to cover in one layer is enough to give the textures and flavor, but more isn't worth it.

Here is only part of the mess.  There is more on the counter and floor. It just seems like a waste to me when it all falls off.

I have another recipe for a coffee cake with blueberries that I will stick to because it ends up being less messy, and probably easier to make, even though this one was very, very good.