Recipe: Mother’s Day Bourbon & Blueberry Streusel Muffins

We all know that mothers are amazing and here at Four Roses, we believe they deserve more than just one day of recognition for all that they do. Spoil the moms in your life, whether it’s your mom, wife, or mom-to-be by checking out our Bourbon & Blueberry Streusel Muffins recipe shared with us by Dessert Diva Danette Randall. Danette is known for making boozy treats, and we know serving up these muffins for mom will make for a weekend she’s sure to enjoy.

Bourbon & Blueberry Streusel Muffins

Streusel Topping
1/4 cup            Flour
1/2 cup            Granulated sugar
1 tsp                 Cinnamon
2 tbsp              Unsalted butter (cold and cut up in pieces)

Preheat oven to 375 Fahrenheit. Line a muffin tin with cupcake liners or grease a muffin tin (this recipe makes approx. 15, so you will need 2 muffin tins.

In a small bowl, combine streusel ingredients- flour, granulated sugar, and cinnamon. Cut in butter with a fork or a pastry cutter until mixture resembles small coarse crumbs. Place in freezer while you make batter.

Muffin Batter
1 1/2 cups       Flour
1 tsp                Baking powder
1 tsp                Baking soda
1/4 tsp            Salt
1/2 tsp            Cinnamon
1/2 cup           Unsalted butter (room temperature)
3/4 cup          Brown sugar
2                      Eggs (room temperature)
2 tsp               Vanilla
3/4 cup          Buttermilk (room temperature)
1/4 cup           Four Roses Bourbon 
1 cup               Blueberries
Powdered sugar for dusting (optional) 

In another small bowl, combine, flour, baking powder, baking soda, salt and cinnamon. Set aside.

In large bowl, beat butter and brown sugar until creamy. Add in eggs, and vanilla, mix well. Stir in buttermilk. Pour in 1/4 cup bourbon, stir until combined. Add flour mixture to wet mixture, slowly stir until batter is smooth. Fold in blueberries. Do not overmix. 

Take out streusel topping from freezer. Fill muffin liners with batter, until almost full. Top each muffin with streusel.

Bake for 20-25 minutes, until tops are golden brown, and toothpick inserted in center comes out ALMOST clean. Take out of oven and leave muffins in pan 15 minutes. Pull muffins out of tin, and serve immediately, or at room temperature. I like to place the muffins in an additional muffin liner for a nice presentation. Dust with powdered sugar if desired. ENJOY!

NOTES: If you like the batter to almost be coming out over the top, you want them to be smaller fill 3/4 way full, this will make about 5-6 more muffins. It is a good idea to place muffin tin on a baking sheet, in case there is spillage. You can use frozen blueberries. Place in the batter still frozen, do not thaw beforehand.