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EHS FCS Blueberry Streusel Muffins Recipe


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     EHS FCS Blueberry Streusel Muffins

Category   Breakfast - Brunch
Sub Category   None
Servings   12 muffins

1 recipe Streusel Topping (below)
1 cup milk
cup vegetable oil
teaspoon vanilla
1 large egg
2 cups all-purpose flour
cup granulated sugar
1 tablespoon baking powder
teaspoon salt
cup blueberries, fresh, canned (drained), or frozen (thawed and drained)
Streussel Topping:
2 tablespoons firm stick margarine or butter
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.
Streusel Topping: 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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