blueberry streusel muffins
(1 rating)
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.
(1 rating)
Ingredients For blueberry streusel muffins
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1/4 csoftened butter or maragrine
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1/3 csugar
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1egg
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1 tspvanilla
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21/3 call-purpose flour
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4 tspbaking powder
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1/2 tspsalt
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1 cmilk
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1 1/2 cfresh or frozen blueberries, (if using frozen do not thaw before adding to batter)
- STREUSEL TOPPING
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1/2 csugar
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1/3 call-purpose flour
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1/2 tspground cinnamon
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1/4 ccold butter or maragrine
How To Make blueberry streusel muffins
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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