blueberry streusel muffins
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.
prep time
cook time
method
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yield
Ingredients
- 1/4 cup softened butter or maragrine
- 1/3 cup sugar
- 1 - egg
- 1 teaspoon vanilla
- 21/3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 1/2 cups fresh or frozen blueberries, (if using frozen do not thaw before adding to batter)
- STREUSEL TOPPING
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter or maragrine
How To Make blueberry streusel muffins
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Step 1In 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.
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Step 2A 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).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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