Fresh Blueberry Muffins with Streusel Topping

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I have always frequented the Lung Center Sunday Market to look for good food finds and fresh ingredients for Sunday lunch. Sometime last year the stalls transferred locations to nearby Eton Centris. So last Sunday, I went to the Sidcor Sunday Market at the Eton Centris Station at the Quezon Avenue MRT station to check out if the stalls have changed. I promise to write about the dozens of concessionaires at the market and what is worth eating and buying. You can easily find the stall if you ask around as they are the only ones selling fresh blueberries (P300/kilo or P50 per cup) aside from other nice produce like raw wild honey with honeycomb (P200/bottle), fresh gooseberries (P50 for 100g), and local passion fruit or granada (P50 for 1 kilo) - which is orange but grey inside which I don't like because it ain't pretty in recipes but is generally sweeter than the tropical variety.

This recipe is so easy my niece was able to make it, with little help from me. :)

Ingredients:

1/3 melted butter
3/4 cup sugar
1 extra-large egg
1/3 cup milk
1 teaspoon vinegar
1 1/2 C all purpose flour
2 teaspoons baking powder
1 teaspoon vanilla
pinch of salt
1 cup fresh blueberries + 2 tablespoons flour

Streusel
1/4 cup sugar
1/4 cup flour
1/4 cup quick cooking oatmeal
1/4 cup cold butter
1/2 teaspoon cinnamon

My niece and "apprentice" Alessa helping me out!

Procedure:
1. Pre-heat oven at 400 F or (200 C) for at least 10 minutes.
2. Cream sugar, egg and melted butter until well-blended. No need for an electric mixer :)

3. Mix all the dry ingredients with a whisk.
4. Add the vinegar to the milk.
5. Add half of the flour mixture to the egg mixture and stir. Add the milk and stir again. Fold in last half of the flour mixture and stir. Do not over-beat, some lumps are ok.

6. Fill greased  or paper-lined muffin cups (we used a heat-proof silicon mold which is non-stick) with batter 3/4 full to give space for muffins to rise. Top with blueberries which are tossed in flour (to avoid the fruit from sinking).

7. Combine streusel ingredients until well-mixed and sprinkle over muffins.

8. Put in the oven for 20-25 minutes (depending on size of mold, test with a toothpick until center comes out clean and muffin top springs to the touch.
9. Remove from mold and cool on wire racks. Enjoy!
* makes 12 regular sized muffins

Great for a quick snack or breakfast!

Streusel gives it a nice crunchy texture and a homey taste

the blueberries make it moist and give it a nice tartness you cannot get from canned blueberries or jams

Other fresh berries or fruit can be substituted for the blueberries to suit your fancy!

Feel free to share the recipe on Twitter and Facebook. :)