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
Streusel:
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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