STREUSEL TOPPED BLUEBERRY MUFFINS

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups fresh blueberries
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/2 cup milk
  • 2 tablespoons all-purpose flour
  • 5 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, diced

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

2. Combine
2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in
medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over
blueberries, and set aside. (This simple trick will keep you from
having “purple” batter)

3. In
a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and
fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry
ingredients alternately with milk. Fold in blueberries. Remember, fold
gently, don’t stir. Spoon batter into prepared cups.

4. Combine
2 tablespoons flour, 5 tablespoons sugar, and 1/2 teaspoon cinnamon in
a small bowl. Cut in 2 tablespoons butter with fork or pastry blender
until mixture resembles coarse crumbs. Sprinkle over batter in muffin
cups.

5. Bake
in the preheated oven for 20 to 25 minutes, or until a toothpick
inserted in center of a muffin comes out clean. Cool in pans on wire
rack. These muffins freeze really well, and re-heat in the microwave
successfully. Hope you enjoy!!

Nutritional Information

Amount Per Serving Calories: 266 | Total Fat: 10.9g | Cholesterol: 61mg

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