The lad bagging my groceries at Kroger was astounded by the big blue carton of blueberries. “Five pounds!” he said with a little laugh. He claimed he’d never seen such a quantity.
I couldn’t imagine that I was the first shopper to stock up on the berries. And I wanted to say that if we had a larger freezer I’d have bought two boxes. I interpreted his surprise to mean he couldn’t imagine what anyone would do with that many blueberries.
Obviously he is not a faithful follower of the Great Lakes Gazette or he would know the possibilities, some of them covered in the July 12 post with the blueberry grunt recipe and dates of blueberry festivals in Michigan.
Fortunately, Kate Lawson of The Detroit News recently offered up another use for my favorite fruit with these light versions of blueberry muffins with a sweet topping. Delish.
Blueberry Streusel Puffs
Makes one dozen
Preheat oven to 400 F
1/4 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries (I used 1-1/2 cups)
In a large mixing bowl, cream together the butter and sugar until fluffy; beat in egg and vanilla.
Stir together flour, baking powder and salt; add flour mixture and milk alternately to creamed mixture.
Fold in blueberries.
Place batter in 12 well-greased or paper lined muffin cups.
Make crumbly topping and sprinkle on puffs.
1/3 cup brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon
1 tablespoon cold butter
1/4 cup nuts, finely chopped
Mix all together and cut butter into mixture until crumbly. Divide evenly over puffs.
Bake at 400 degrees for 25 minutes or until golden brown. Remove puffs from pan to cooling rack.