So, this recipe is especially for our dear friend Tim C. I served these on a recent trailer trip, and after biting into one Tim indicated that he wanted the recipe. So, I thought, while I was providing him with the recipe, I might as well share it with the world. (Like I wouldn’t do that anyway. But that’s not the point!) I want Tim to feel special, because he is special.

Now, the first thing you should know is that you don’t need a mixer for the muffin part. However, if you are as impatient as I am in mixing cold butter into a flour mixture, using a small food processor is the best way to easily incorporate cold butter into the flour mixture for the streusel topping. So, if truth be told, this recipe is not particularly quick and easy to prepare. But it is definitely worth the effort. And yes of course you can make just the muffin part and forget about the streusel topping. But why would you do that? If you only want a healthy muffin made from sawdust and nary an unhealthy ingredient, this is not the recipe for you. So, go the whole mile and add the topping. Believe me, you will not regret ignoring the angel on your right shoulder for the shear joy of following the little devil on your left shoulder. Now, I’m not suggesting that you ignore your good angel, in fact, most times your angel is by far the better choice. But once in a while, especially when it applies to a treat, we should all cave in and give the little devil his just desserts. (Sorry, I just couldn’t help myself!)

Anyway, just make these muffins. They truly are amazing.

Well, that’s it for now. I just finished posting my last travel report and find myself with absolutely no “must work my tail off” missions in the next week or so. So, I’m going to take it easy and finish reading, for the second time, Louise Penny’s wonderful mystery series starring Chief Inspector Gamache. If you love mystery series as much as I do, and haven’t read these books, you are missing out on not only a wonderful read but also a lesson on how to be a kind, caring, and responsible individual.

From Louise Penny’s “letter” she includes at the beginning of each book, the following has helped me work towards being a better person.

“No one quite appreciates, and recognizes, the light like those who’ve lived in darkness. That awareness is what I try to bring to my books. The duality of our lives. The power of perception. The staggering weight of despair, and the amazement when it is lifted.

The gap between how we appear and how we really feel.

Those are foundations of the Gamache books”

And as always, peace and love to all.         

For the blueberry muffins:

2 c. unbleached all-purpose flour, fluffed

¾ c. granulated sugar

¼ c. brown sugar, packed

2 tsp. baking powder

½ tsp. kosher salt

2 lg. eggs

½ c. (1 stick) unsalted butter, melted

½ c. whole milk

1 tsp. vanilla extract

2 c. (1 pint) fresh blueberries (cut in half if the blueberries are large)

Pre-heat oven to 400-degrees. Prepare a muffin pan with cupcake liners*.

In a mixing bowl, whisk the flour, sugars, baking powder, and salt together.

In another bowl, whisk the eggs until smooth. Add the melted butter, milk, and vanilla. Whisk until combined. Stir the egg mixture into the flour mixture and stir until just combined. (The dough will be lumpy.) Carefully fold in the blueberries.

Fill the prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. (See recipe below.)

Bake the muffins until a toothpick inserted in the center comes out clean with just a few crumbs attached, about 18 to 22 minutes.

Remove from oven and cool on a rack for several minutes before removing from pan. Cool completely and store the muffins in an airtight container. Or freeze them for later use. When ready to eat, nuke just until warm.

For the streusel topping:

¼ c. unbleached all-purpose flour, fluffed

2 T. brown sugar, packed

2 T. granulated sugar

¼ tsp. ground cinnamon

pinch kosher salt

2 T. (¼ stick) cold unsalted butter, cut in 8 pieces

Blend the flour, brown sugar, granulated sugar, cinnamon, and salt in your food processor. Add the cold butter and pulse until coarse crumbs form. (And of course, you can use a fork or grate the butter if you don’t happen to want to use your food processor. But I’m lazy and I use my small food processor which makes life so much easier.)

*I use muffin and cupcake liners made of parchment paper. I know, they aren’t elegant, but muffins and cupcakes don’t stick to the paper. Frankly, I’m more interested in getting every crumb than pretty paper that sticks to whatever I’m about to put in my mouth!