Cinnamon streusel blueberry muffins to celebrate a special veteran

Daniela Peregrina.

This veterans Day, I will be celebrating my favorite veteran, my fiancé Rick, with a recipe that brings back fond memories of his childhood. While blueberry pancakes are usually our go-to for special mornings, this year I decided to change it up with cinnamon streusel blueberry muffins.

These muffins bring together the warmth of fresh blueberries and the comforting crumble of cinnamon streusel, and they are a perfect way to honor Rick's service and transport him back to a cherished childhood memory.

Rick grew up in Philadelphia, but he would escape the confines of the city any chance he got, especially when it meant summer days spent at Resica Falls Scout Reservation. One morning, he and a friend stumbled upon a hidden treasure in the woods, wild blueberries! They filled their pockets and shirts with as many as they could carry and brought them back to camp, where their patrol enjoyed a delicious breakfast of blueberry pancakes. It's a memory that stuck with Rick, and to this day, the taste of blueberries surrounded by a delicate airy pancake take him back to those camp mornings in the Pennsylvania mountains.

I hope this recipe fills your home with the warm scents of cinnamon and blueberries and inspires you to make something special for the veterans in your life.

Let's honor their journeys with gratitude, and perhaps a little sweet treat as well!

To connect with Daniela on social media where she shares fun food facts, recipes and upcoming events and classes. You can find her on Instagram and TikTok at @thedanielaperegrina, and on Facebook under Daniela Peregrina.

Provided.

• 1 1/2 cups all-purpose flour

• 1/3 teaspoon salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 egg

• 3 tablespoons butter, softened

• 3 tablespoons coconut oil

• 2 tablespoons brown sugar

• 1/2 cup granulated sugar

• 1 1/2 teaspoons vanilla extract

• 1/2 cup milk

• 1 teaspoon apple cider vinegar

• 1/2 cup fresh blueberries, tossed in 1 tablespoon flour

Streusel topping:

• 1/4 cup granulated sugar

• 2 teaspoons ground cinnamon

• 1/4 teaspoon salt

• 2 tablespoons all-purpose flour

• 1/4 cup rolled oats

• 3 tablespoons soft butter

• 1/4 cup chopped nuts (optional)

1. Prepare the oven & muffin tin: Preheat your oven to 375°F. Spray a muffin tin with non-stick spray and line with paper liners.

2. Mix the dry ingredients: In a bowl, sift together the flour, salt, baking powder, baking soda. Set aside.

3. Curdle the milk: In a small bowl, combine the milk and apple cider vinegar. Let sit for about 3-5 minutes, or until the mixture curdles slightly.

4. Cream butter & sugars: In a mixer, cream the butter, coconut oil, brown sugar and granulated sugar on medium speed until smooth and lighter in color. Add the vanilla extract and mix well. Once creamed add the egg and beat on medium speed.

5. Incorporate the wet and dry ingredients: With the mixer on low, add 1/3 of the curdled milk to the butter mixture, scraping down the bowl as needed. Gradually add the dry ingredients, alternating with the remaining milk mixture. Mix until just combined, being careful not to over mix.

6. Fold in blueberries: Toss the blueberries in 1 tablespoon of flour, then gently fold them into the batter by hand.

7. Scoop batter: Using an ice cream scoop, divide the batter evenly among the prepared muffin cups.

8. Prepare the streusel topping: In a separate bowl, combine the sugar, cinnamon, salt, flour, oats, butter and chopped nuts. Mix by hand until the streusel resembles coarse crumbs. Sprinkle generously on top of each muffin.

9. Bake: Bake at 375°F for about 20 minutes, or until the muffins are light brown and a toothpick inserted in the center comes out clean.

10. Cool & serve: Let muffins cool slightly in the pan before transferring them to a wire rack. Enjoy warm or at room temperature.