¾ cup blueberries, fresh, canned (drained), or frozen (thawed and drained)
Streussel Topping:
2 tablespoons firm stick margarine or butter
¼ cup all-purpose flour
2 tablespoons packed brown sugar
1/3 teaspoon ground cinnamon
Instructions
Heat oven to 400°. Grease (bottoms only) of 12 medium muffin cups, 2-1/2 x 1-1/4 inches, with shortening, or line with paper baking cups.
Prepare Streusel Topping; set aside. In large mixing bowl, place flour, sugar, baking powder, and salt. In separate bowl, mix milk, oil, vanilla, and egg; add all at once to dry ingredients, stirring until flour is moistened, batter will be lumpy. Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons of topping.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.
Streusel Topping:
Cut margarine into flour, brown sugar, and cinnamon in medium mixing bowl, using pastry blended or crisscrossing 2 knives until crumbly.
Originally Submitted
12/13/2007
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