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    Blueberry Struesal Muffins

    List of Ingredients






    Blueberry Streusal Muffins

    1 c flour
    1/2 c whole wheat flour
    2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    3/4 c sugar
    3/4 c buttermilk
    1/2 c butter, melted and cooled
    2 eggs, lightly beaten
    1 tsp vanilla
    2 c fresh or frozen blueberries, thawed

    Topping:
    1/4 c sugar
    3 tbsp flour
    1/2 tsp cinnamon
    1/4 tsp salt
    1 tbsp butter


    Recipe







    Preheat to 375. Line 18 muffin cups with papers.

    Combine first 6 ingredients in a large bowl and mix well. Make a well in the
    center of the dry ingredients.

    Combine buttermilk, butter, eggs and vanilla and whisk together. Add to dry
    ingredients and stir until just
    moistened.

    Gently fold in blueberries. Spoon into paper lined muffin cups, filling about 2/3
    full.

    Mix struesal topping together and cut with pastry cutter until it resembles coarse
    crumbs. Sprinkle evenly over
    muffins.

    Bake at 375 for 20 to 25 minutes or until golden. Remove from pans
    immediately.

    Makes 18.

    Source:1992 America’s Best Recipes

 

 

 


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