Blueberry streusel muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sugar |
| ¼ | cup | Butter, softened |
| 1 | Egg, beaten | |
| 2⅓ | cup | Flour |
| 4 | teaspoons | Baking powder |
| ½ | cup | Sugar |
| ⅓ | cup | Flour |
| ½ | teaspoon | Salt |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| 1½ | Cus fresh or frozen blueberries | |
| ½ | teaspoon | Ground cinnamon |
| ¼ | cup | Butter |
Directions
STREUSEL
"People rave when they taste these for the first time." - Mary Anne McWhirter
In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25-30 minutes or until browned.
Yields: 1 dozen From: "Taste of Home" Magazine, Feb/Mar 1995 From: DEBBIE CARLSON
Posted by: Debbie Carlson