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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