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Wild Blueberry Muffins
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1/4 cup butter or margarine, softened
1/3 cup sugar
1 egg
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
In a mixing bowl, cream butter and sugar. Add egg; mix well. Combine dry
ingredients; add to creamed mixture alternately with milk. Stir in vanilla.
Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds
full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter
until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |