Blueberry Streusel Muffins Recipe #325093
No streusel for you? That's fine. You can make these muffins without the streusel topping if you like - the baking time will be the same. This recipe is from the "Betty Crocker Country Favorites" cookbook.
by senseicheryl
40 min | 20 min prep
SERVES 12 , 12 muffins
FOR THE STREUSEL TOPPING
- 2 tablespoons firm margarine (or butter)
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar, packed
- 1/4 teaspoon ground cinnamon
FOR THE MUFFINS
- 1 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla
- 1 egg
- 2 cups all-purpose flour (or you can use whole wheat flour)
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries (or you can used drained canned blueberries or 3/4 cup frozen, thawed and well drained blueberries)
- Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
- Make the Streusel Topping by cutting margarine into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Set aside.
- Beat milk, oil, vanilla and egg in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons Streusel Topping.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.
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5 stars