Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

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