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Blueberry Streusel Muffins Recipe

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

Aunt Martha Wolf Ginn
Added: Tuesday, April 15, 2008


2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 T. sugar
1 egg, well beaten
1 c. dairy sour cream
1/3 c. milk
1/4 c. vegetable oil
1 1/2 c. blueberries

1/2 c. firmly packed brown sugar
1 tsp. cinnamon
1/4 c. flour
3 T. butter

Mix flour, baking powder, soda, salt and sugar. Beat egg with sour cream and milk. Stir in oil. Add egg mixture all at once to flour mixture; stir just until well blended, being sure not to overmix. Gently fold in blueberries. Spoon mixture into greased muffin pans (or use paper inserts). Fill 2/3 full. Make topping by mixing brown sugar with flour and cinnamon. Cut butter into mixture until it is crumbly. Sprinkle over top of muffins. Bake at 425 for 15 to 25 minutes or until topping is deep brown. Cool on a rack. Serve warm or room temperature.

Personal Notes:
Personal Notes:
If you like blueberries, these are really good muffins. I can't remember how many muffins the recipe makes.




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