Chocolate Blueberry Muffins

I made a Blueberry Muffins recipe blog entry ealier, which is rather good. This one is for when blueberries are not in season and some kind of frozen blueberries will have to do.

Ingredients

• 2 cups all purpose flour

• 1 cup granulated sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 2 eggs

• 1/2 cup melted butter

• 1/2 cup milk

• 1 tsp vanilla extract

• 2 packages of Tru Fru frozen fresh blueberries coated in white and dark chocolate, thawed in the refrigerator overnight

For streusel topping:

• 1/4 cup all purpose flour

• 2 TBSP brown sugar

• 2 TBSP granulated sugar

• 1/4 tsp ground cinnamon

• 1/8 tsp salt

• 2 TBSP cold butter

Directions

1. Preheat oven to 400 degrees.

2. Prepare a muffin pan with cupcake liners.

3. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.

4. In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.)

5. Fold in blueberries.

6. To prepare the streusel topping: In a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.

7. Fill prepared muffin cups with batter, dividing evenly and leaving room for topping.

8. Top each muffin with streusel topping, about 1 tablespoon each.

9. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes.

10. Cool muffins on a rack for several minutes before removing from pan.

11. Cool completely and store in an airtight container, up to 4 days