Taste of Home
Blueberry Streusel Muffins
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 1 dozen.
What a joy to set out a basket of these moist blueberry muffins with crumb topping on the brunch buffet. People rave when they taste them for the first time. —Mary Anne McWhirter, Pearland, Texas
Ingredients
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1/4 cup butter, softened
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1/3 cup sugar
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1 egg
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1 teaspoon vanilla extract
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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 milk
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1-1/2 cups fresh or frozen blueberries
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STREUSEL:
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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
Directions
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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.
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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.
Nutrition Facts
1 each: 252 calories, 9g fat (5g saturated fat), 41mg cholesterol, 325mg sodium, 39g carbohydrate (17g sugars, 1g fiber), 4g protein.
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