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Blueberry Streusel Muffins

Blueberry Streusel Muffins
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. —Mary Anne McWhirter, Pearland, Texas
12 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/3 cups 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 all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter

Directions

  • 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.
  • 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.
© Taste of Home 2013

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Blueberry Streusel Muffins (continued)

Nutrition Facts: 1 serving (1 each) equals 252 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013