Blueberry Streusel Muffins

Laura Daszynicz

By
@Dazzy

I found this recipe in my Taste of Home Cupcakes and Muffin Magazine. These are very good warm or cold. I made these for a Dr Friend of mine who has been there for me when I needed her.


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Ingredients

1/4 c
softened butter or maragrine
1/3 c
sugar
1
egg
1 tsp
vanilla
21/3 c
all-purpose flour
4 tsp
baking powder
1/2 tsp
salt
1 c
milk
1 1/2 c
fresh or frozen blueberries, (if using frozen do not thaw before adding to batter)

STREUSEL TOPPING

1/2 c
sugar
1/3 c
all-purpose flour
1/2 tsp
ground cinnamon
1/4 c
cold butter or maragrine

Directions Step-By-Step

1
In a large mixing bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine flour, baking powder, and salt and add to creamed mixture alternately with milk. Fold in blueberries. Fill 12 greased muffin cups two-thirds full. In a small bowl combine the sugar, flour, butter and cinnamon until crumbly. Sprinkle over top of muffins and bake in a 375 degree oven for 25-30 minutes or until browned. Cool 5 minutes before moving to a wire rack.
2
A little note: I don not use paper liners. I grease muffin tins on the bottoms and only half way up the sides. The ungreased portion will allow the batter to climb up the sides for a higher muffin. (this hint came from Taste of Home).

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