I can hardly pass the blueberries at the grocery store without my daughter grabbing them and putting them in the cart. This time she did it at Sams, so needless to say we've been eating lots of things blueberry! Today while her brother was at a friends, we made these blueberry muffins. I've been making them since college and I love them, especially the streusel topping! These aren't super sweet like the ones full of preservatives at the bakery, but the topping adds just the perfect amount of sweetness. So yummy!
Blueberry Streusel Muffins
Recipe from Shawna Shirley
Makes 12 Muffins
1 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla
1 large egg
2 cups flour
1 cup frozen (thawed and drained) or fresh blueberries
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
Steusel Topping:
2 Tbsp firm butter
2 Tbsp brown sugar
1/4 cup flour
1/4 tsp cinnamon
For the Streusel: In a medium bowl cut butter into flour, brown sugar and cinnamon using a pastry blender until crumbly
Preheat oven to 400 and grease the bottoms of muffin cups. Prepare streusel topping and set aside. Beat milk, oil, vanilla and egg in a big bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened. Fold in blueberries. Divide batter evenly among 12 cups and sprinkle each with 2 tsp topping. Bake @ 400 for about 20 minutes or until golden brown.
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