Friday, July 11, 2014

Blueberry Streusel Muffins

Made these for last Sunday's breakfast.   Since I doubled the batch, I had some to tuck in the freezer for other summer morning meals.  Delicious -

1/4 C. butter, softened
1/3 C. sugar
1 egg
1 tsp. vanilla
2 1/3 C. flour
4 tsp. baking powder
1/2 tsp. salt
1 C. milk
1 1/2 C. fresh (or frozen) blueberries

1/2 C. sugar
1/3 C. flour
1/2 tsp. cinnamon
1/4 C. cold 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 15-18 paper-lined muffin cups about 3/4 full.  In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly.  Sprinkle over muffins.  Bake at 375 for 25-30 minutes.  Cool for 5 minutes before removing to wire rack.  Serve warm.  (The original recipe said that the yield was a dozen - I actually got 18 per batch and my cups were really full.) 

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