There is something about growing your own food that is so satisfying. Maybe because it’s new to me, but it’s nice knowing exactly where it came from and no worries of pesticides or any of that. Our blueberry bushes are producing quite a bit this year. We’re flash freezing a lot of them which is pretty simple, just wash and dry the berries, put them in a single layer on a parchment lined baking sheet, then freeze them for 30 minutes or so. Then you can take them out and bag them, doing this step helps prevent them from all sticking together. We’ve been using them in our Kefir smoothies (we are totally hooked on Kefir!), and of course these blueberry muffins. I recommend eating the muffin while it’s still warm. You just can’t beat warm blueberries. I’ll probably have more berry photos and recipes coming soon, our strawberry patch seems to be fruiting again, the timing of the strawberries has been different each year that we’ve been here, and later in the summer seems to produce better berries, so we’ll see what we get in the next few weeks. Oh, and I used milk kefir in this recipe rather than milk and yogurt, it worked just fine, I’ll add a note at the bottom if you prefer to go with the original recipe. I was debating the streusel top then decided to go with it, it’s really nice and I added a few berries to the streusel as well. Enjoy!

Blueberry Streusel Muffins

1 3/4 cups flour
1/4 teaspoon salt
1 tablespoon baking powder
2 tablespoons lemon powder (optional; you can add 1 teaspoon of lemon zest in its place, if you'd like)
1 egg
1/2 cup dark brown sugar
3/4 cup Milk Kefir (can be replaced with 1/2 cup plain yogurt and 1/4 cup milk)
1/4 cup vegetable oil
1 1/2 cups fresh blueberries

For the streusel:

1/4 teaspoon cinnamon
1/4 cup flour
2 tablespoons packed dark brown sugar
2 tablespoons melted butter

Preheat the oven to 400° F. In a medium bowl, whisk together the flour, salt, baking powder, and lemon powder (if using). In a separate large bowl, mix together the egg, brown sugar, kefir, and vegetable oil. Add the dry ingredientsmixing small amounts at a time to combine. Fold in the blueberries with a gentle hand. Make the streusel: Combine the cinnamon, flour, and brown sugar in a small bowl. Add the melted butter and mix to form clumps. Spoon the batter into muffin cups or a greased muffin pan. Top with the streusel. Bake for about 20 minutes (start checking at 15 minutes) and remove when muffins are golden brown and the berries are bubbling with juice. Let cool.

Adapted from Food52