It's funny what memories stick with you. For instance, every summer my family would drive from Wisconsin to Massachusetts to visit my grandparents. There were trips to Boston, Lexington and Concord and Rockport. While these were all fun (and educational) some of the best times we had were spent with Grandpa on his walks. He loved to walk and would go out at least once, usually twice, a day. Of course, my sister, brother and I jumped at the chance to go with him because it was a real treat having Grandpa all to ourselves.
One of his favorite routes took him by the old Jordan Marsh store in Framingham. We always hoped he would take this route because the next best thing to spending time with him was a trip to the bakery inside to pick up a box of their famous blueberry muffins. Although the muffins were fantastic, I loved going there for another reason.
While these muffins may not be the Jordan Marsh recipe they are great for a casual weekend breakfast and keep well for a number of days.
Blueberry Muffins with Maple Streusel Topping
Maple Streusel Topping:
1/4 cup (1 1/4 oz.) all-purpose flour
2 tablespoons (1 oz.) granulated sugar
1/4 cup chopped toasted walnuts
2 tablespoons oats
1/4 teaspoon cinnamon
2 tablespoons maple syrup
1 tablespoon vegetable oil
1 3/4 cups (8 oz.) flour
1/2 cup (4 oz.) sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1 cup vanilla almond milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
11/2 cups frozen blueberries
11/2 tablespoons all-purpose flour
Preheat oven to 350ºF. Spray a 12-cup muffin tin with vegetable baking spray with flour or line with paper muffin cups.
Prepare streusel topping - In a small bowl, stir together first 5 ingredients of streusel mixture. Add maple syrup and oil and stir with a fork until mixture forms large crumbs. Set aside.
Prepare muffin batter - In a large bowl, whisk together flour and next 4 ingredients. Whisk together almond milk and next 4 ingredients in a separate bowl. Add to dry ingredients and gently fold until combined. Toss blueberries with 11/2 tablespoons flour and add to batter, folding just until incorporated. Portion batter into muffin cups filling 3/4 full. Divide streusel topping over tops, using fingers to break apart into smaller crumbs as necessary.
Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Let rest 10 minutes on a wire cooling rack before removing from pan.
Jordan Marsh photo courtesy of Labelscar.com.