Blueberry Streusel Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. Ingredients:
1/4 cup butter, softened |
1/3 cup sugar |
1 egg |
1 teaspoon vanilla extract |
2-1/3 cups king arthur unbleached all-purpose flour |
4 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
1-1/2 cups fresh or frozen blueberries |
streusel: |
1/2 cup sugar |
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter |
Directions:
1. 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.
2. 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° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
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