¾ cup blueberries, fresh, canned (drained), or frozen (thawed and drained)
2 tablespoons firm stick margarine or butter
¼ cup all-purpose flour
2 tablespoons packed brown sugar
1/3 teaspoon ground cinnamon
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.
Cut margarine into flour, brown sugar, and cinnamon in medium mixing bowl, using pastry blended or crisscrossing 2 knives until crumbly.
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