Blueberry Streusel Muffins

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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