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BLUEBERRY STREUSEL MUFFINS




Source of Recipe


Betty Crocker's New Cookbook Submitted by ldyolake


Recipe Introduction


Prep: 10 min; Bake 25 min; Makes 12 muffins


1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 large egg
2 cups all-purpose flour or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries or 3/4 cup frozen (thawed & well drained)

Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups. 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups.*

Prepare Steusel Topping; set aside.

Beat milk, oil, vanilla, and egg in large bowl. Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons topping.

Bake 20 - 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

STREUSEL TOPPING

2 Tablespoons firm stick margarine or butter
1/4 cup all-purpose flour
2 Tablespoons packed brown sugar
1/4 teaspoon ground cinnamon

Cut margarine into flour, brown sugar, and cinnamon in a medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.

*I prefer the foil baking cups to the paper ones for muffins. The muffins seem to come out of them easier.