Wild Blueberry Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 1 dozen.
Nothing is better than a warm blueberry muffin in the morning, and these muffins are the best I have ever made. The wild blueberries make them extra special. —Dewey Grindle, Blue Hill, Maine
Ingredients
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1/4 cup butter, softened
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1/3 cup sugar
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1 large egg, room temperature
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2-1/3 cups all-purpose flour
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4 teaspoons baking powder
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1/2 teaspoon salt
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1 cup 2% milk
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1 teaspoon vanilla extract
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1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
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STREUSEL TOPPING:
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1/2 cup sugar
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1/3 cup all-purpose flour
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1/2 teaspoon ground cinnamon
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1/4 cup cold butter, cubed
Directions
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1.
Preheat oven to 375°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries.
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2.
Fill greased or paper-lined muffin cups two-thirds full. For streusel topping, in a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake until a toothpick comes out clean, 20-25 minutes.
Nutrition Facts
1 muffin: 252 calories, 9g fat (5g saturated fat), 41mg cholesterol, 325mg sodium, 39g carbohydrate (17g sugars, 1g fiber), 4g protein.
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