Blueberry Streusel Muffins

This is my favorite blueberry muffin recipe.  I like it because the batter is thick enough that the blueberries don't sink to the bottom before they are baked.  The other thing I like is that it isn't too sweet.  So many blueberry muffin recipes I've tried taste more like a dessert than something you would have at breakfast.

Check out the berries in this muffin . . .

Blueberry Streusel Muffins

1/4C butter, softened
1/3C sugar
1 egg
1t vanilla
2-1/3C flour
4t baking powder
1/2t salt
1C milk
1-1/2C blueberries

1/2C sugar
1/3C flour
1/2t cinnamon
1/4C butter

In a large bowl, cream butter and sugar.  Beat in egg and vanilla; mix well.   Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.  Fold in blueberries.

Fill 12 greased or paper-lined muffin cups 2/3 full.  In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over muffins.  Bake at 375 for 25-30 minutes or until browned.  Cool for 5 minutes before removing to a wire rack.  Serve warm.
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