Blueberry Streusel Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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from a Southern Living cookbook, you could use frozen blueberries for ths as well.do not thaw before using..I have found that putting a small amount of batter into paper lined cups and dropping a few berries in and then layering to the top with berries and batter makes a better muffin...!! Ingredients:
1 3/4 cups flour |
3/4 teaspoon salt |
2 3/4 teaspoons baking powder |
1/2 cup sugar |
2 teaspoons grated lemon rind |
1/4 cup sugar |
2 1/2 tablespoons flour |
1 1/2 tablespoons butter |
1 large egg, lightly beaten |
3/4 cup milk |
1/3 cup vegetable oil |
1 cup fresh blueberries |
1 tablespoon flour |
1 tablespoon sugar |
1/2 teaspoon cinnamon |
Directions:
1. combine first 5 ingredients in large bowl - make well in center.
2. combine egg, milk and oil, stir well.
3. add to dry ingredients, just till moistened -
4. combine blueberries, 1 tbls flour and 1 tbls sugar, toss gently to coat.
5. fold into batter.
6. spoon batter into 6 greased jumbo muffin cups, 2/3 rds full -
7. combine 1/4 cup sugar, 2 1/2 tbls flour and cinnamon, cut in butter - till crumbly -
8. sprinkle over batter.
9. bake at 400* for 20 minutes or golden.
10. remove from pan to wire rack immediately.
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