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Lemon-Streusel Blueberry Muffins

 Lemon-Streusel Blueberry Muffins
My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.—Shirley Riley, Water Valley, Mississippi
12 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/2 cup 2% milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1-1/2 cups fresh or frozen unsweetened blueberries
  • LEMON STREUSEL:
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

Directions

  • Preheat oven to 375°. In a small bowl, cream butter and sugar
  • until light and fluffy. Add egg and extracts; beat well. Beat in
  • milk. Combine flour, baking powder, salt and cardamom; add to
  • creamed mixture just until moistened. Fold in blueberries.

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Lemon-Streusel Blueberry Muffins (continued)

Directions (continued)

  • Fill greased or paper-lined muffin cups three-fourths full. In a
  • small bowl, combine brown sugar, flour, lemon peel and cinnamon; cut
  • in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes,
  • or until a toothpick inserted in muffin comes out clean.
  • Cool 5 minutes before removing from pan to a wire rack. Serve warm.
  • Yield: 1 dozen.
Nutritional Facts: 1 muffin equals 262 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 234 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.