Blueberry Streusel Muffins |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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My DH and kids love these blueberry muffins. I substitute freshly ground whole grain flour for the part of the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose. Ingredients:
1/4 cup butter, softened |
1/3 cup sugar |
1 egg, beaten |
1 teaspoon vanilla extract |
2 1/3 cups all-purpose flour or 2 3/4 cups soft wheat flour or 2 3/4 cups oat flour, plus |
2 teaspoons all-purpose flour or 2 teaspoons freshly ground soft wheat flour or 2 teaspoons oat flour |
4 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries |
1/2 cup sugar |
1/3 cup all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter |
Directions:
1. In a large mixing bowl, cream butter and sugar.
2. Beat in egg and vanilla; mix well.
3. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
4. Fold in blueberries.
5. Fill 12 greased or paper-lined muffin cups two-thirds full.
6. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.
7. Bake at 375 for 25-30 minutes or until browned.
8. Cool for 5 minutes before removing to a wire rack.
9. Serve warm.
10. Yield: 1 dozen.
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