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BLUEBERRY STREUSEL MUFFIN #2




List of Ingredients



• 1 1/2 CUPS FLOUR
  
• 2 TEASPOONS BAKING POWDER
  
• 1/2 TESPOON SALT
  
• 4 TABLESPOONS SOFTENED BUTTER OR MARGARINE
  
• 1/2 CUP SUGAR
  
• 1 LARGE LIGHTLY BEATEN EGG
  
• 1/2 CUP MILK
  
• 1 TEASPOON VANILLA
  
• 1 TABLESPOON FRESH LEMON RIND GRATED
  
• 1 1/2 CUPS FRESH BLUEBERRIES
  
• ******************************************************************************
  
• 2 TABLESPOONS MELTED BUTTER
  
• 2 TABLESPOONS BROWN SUGAR, FIRMLY PACKED
  
• 1/2 TEASPOON CINNAMON
  
• 1/3 CUP FINELY CHOPPED WALNUTS
  






Instructions



1. PREHEAT OVEN TO 400°. LIGHTLY SPRAY FULL SIZE MUFFIN TINS.
   
2. STREUSEL:
   
3. BLEND THE MELTED BUTTER, BROWN SUGAR, CINNAMON AND CHOPPED WALNUTS TOGETHER IN A SMALL MIXING BOWL. SET ASIDE.
   
4. SIFT TOGETHER THE FLOUR, BAKING POWDER AND SALT IN A LARGE BOWL. SET ASIDE.
   
5. IN ANOTHER BOWL, CREAM TOGETHER THE SOFTENED BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. ADD THE EGG AND BEAT UNTIL SMOOTH. ADD THE VANILLA AND GRATED LEMON RIND AND MIX WELL AGAIN.
   
6. ALTERNATELY ADD THE FLOUR MIXTURE AND THE MILK TO THE CREAMED BUTTER MIXTURE. BLEND COMPLETELY, GENTLY FOLD IN THE FRESH BLUEBERRIES.
   
7. FILL MUFFIN WELLS 2/3 FULL WITH BATTER. SPRINKLE WITH STREUSEL OVER THE TOP OF THE MUFFINS.
   
8. BAKE FOR ABOUT 20 MINUTES OR UNTIL A CAKE TESTER OR TOOTHPICK INSERTED IN CENTER OF MUFFIN COMES OUT CLEAN.
   
9. COOL 5 MINUTES, THEN REMOVE FROM PAN AND COOL COMPLETELY ON A WIRE RACK.