These muffins come from chef Ken Burkett of Tops’l Farm in Waldoboro, Maine. Guests staying at one of the property's 11 rustic cabins are given a batch of these for breakfast, along with a strong cup of coffee. “If I’m short on time, I’ll add the batter to the tins the night before and store in the refrigerator. The next day, top with streusel and bake,” says Burkett.

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Yields: 12 serving(s)

Prep Time: 25 mins

Total Time: 1 hr

Ingredients

For the streusel:

• Cooking Spray

• 1/2 c.

  all-purpose flour, spooned and leveled

• 1/3 c.

  granulated sugar

• 1 tsp.

  ground cinnamon

• 1/2 tsp.

  kosher salt

• 1/3 tsp.

  pure vanilla extract

• 4 tbsp.

  (1/2 stick) unsalted butter, melted

For the muffins:

• 2 c.

  all-purpose flour, spooned and leveled

• 2 tsp.

  baking powder

• 1/2 tsp.

  kosher salt

• 2/3 c.

  granulated sugar

• 4 tbsp.

  (1/2 stick) unsalted butter, at room temperature

• 1

  large egg, at room temperature

• 1 1/2 tsp.

  pure vanilla extract

• 1/2 c.

  milk, at room temperature

• 2 1/2 c.

  wild Maine blueberries, fresh or frozen

For the glaze:

• 1 1/2 c.

  confectioners’ sugar

• 2 tbsp.

  milk

• 1/4 tsp.

  pure vanilla extract

Directions

• Step 1 Make the streusel: Preheat oven to 350°F. Lightly grease a 12-cup standard-size muffin pan. Combine flour, sugar, cinnamon, and salt in a bowl. Combine vanilla and butter in a second bowl. Slowly pour butter mixture into flour mixture, stirring with a fork, until it’s the consistency of wet sand. 
• Step 2Make the muffins: Whisk together flour, baking powder, and salt in a bowl. Beat sugar, butter, egg, and vanilla with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Alternately add flour mixture and milk, beginning and ending with the flour mixture, just until combined, 1 to 2 minutes (Batter will be thick). Stir in blueberries. 
• Step 3Scoop batter into prepared pan, dividing evenly and leaving a little room at the top for streusel. Sprinkle streusel topping over batter, dividing evenly. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in pan on a wire rack, 10 to 15 minutes. 
• Step 4Make the glaze: Whisk together confectioners’ sugar, milk, and vanilla in a small mixing bowl. Drizzle over warm muffins.

Tip: Wild Maine blueberries, available in the freezer section of most grocery stores, are far sweeter and tastier than their fresh, domestic cousins. It's worth tracking them down for this recipe, even if local fresh ones are available.

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