Greetings my food friends! On today’s menu are Blueberry Streusel Muffins. I found this recipe back in college when I only had a couple of cookbooks. Several years (eek!) and dozens upon dozens of cookbooks later, I’ve never made another blueberry muffin recipe. That good. Easy to make and delicious to eat, I was happy to have these for breakfast all week!
Blueberry Streusel Muffins Print Recipe Here
From: Betty Crocker’s New Cookbook
Prep: 10 minutes; Bake: 25 minutes
Makes 12 muffins
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 large egg
2 cups all-purpose flour or whole wheat flour (if using self-rising flour, omit baking powder and salt)
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries or 3/4 cup frozen blueberries
2 tablespoons firm stick margarine or butter (or a spread with at least 65% vegetable oil)
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
Cut margarine into flour, brown sugar, and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.
1. 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.
2. Prepare Streusel Topping; set aside. (See directions above)
3. 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 topping.
4. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.