Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
What a joy to set out a basket of these moist blueberry muffins topped with a super streusel on the brunch buffet. People rave when they taste them for the first time.
Mary Anne McWhirter Pearland, Texas
Blueberry Streusel Muffins Recipe
2
Blueberry Streusel Muffins
¼ cup butter, softened
1/3 cup sugar
1 egg
1 tsp. vanilla
2 1/3 cups flour
4 tsp. baking powder
½ tsp. salt
1 cup milk
1 ½ cup fresh or frozen blueberries
Streusel: ½ cup sugar
1/3 cup flour
½ tsp. cinnamon
¼ cup cold butter
In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 F. for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. 1 dozen
Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
(Recipe for Blueberry Streusel Muffins was on www.tasteofhome.com)
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