"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Streusel Muffins Recipe

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This recipe for Blueberry Streusel Muffins, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evie Berge
Added: Monday, August 6, 2007


1/3 c. sugar
1/4 c. butter or margarine (softened)
1 egg, beaten
2 1/3 c.all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla extract
1 1/2 c. fresh or frozen blueberries

1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 c. butter or margarine

In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffin mixture. Bake at 375 for 25-30
minutes or until browned.

Number Of Servings:
Number Of Servings:
1 dozen




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