Blueberry muffins with streusel topping
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Self-rising flour |
| 1⅓ | cup | Sugar |
| 1 | Egg; beaten | |
| ¾ | cup | Milk |
| ¼ | cup | Canola oil |
| 1 | cup | Fresh blueberries |
| ¼ | cup | Firmly packed brown sugar |
| 2 | tablespoons | Self-rising flour |
| 1 | tablespoon | Butter |
Directions
1.Combine flour and sugar in a bowl, mixing well. Reserve 2 tablespoons mixture, and set aside.
2.Combine egg, milk, and oil; stir well. Add to dry ingredients, stirring just until moistened.
3.Combine blueberries and reserved flour mixture, tossing gently to coat.
Fold blueberries into batter. Pour into greased muffin pans, filling ¾ full.
4.Combine brown sugar, flour and butter; mix until crumbly. Sprinkle over batter. Bake at 400 degrees for 15 to 18 minutes or until browned. Posted to Bakery-Shoppe Digest V1 #209 by Shelley Sparks <ssparks@...> on Aug 30, 1997