"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Blueberry Streusel Muffins Recipe

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

Contributor:  
Contributor:  
Kathy Green
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. butter, softened
1/3 c. sugar
1 egg
2 1/3 c. flour
1 T + 1 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla extract
1 1/2 c. fresh blueberries

Topping:
1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. butter, softened

Directions:
Directions:
Cream butter; gradually add 1/3 c. sugar, beating a medium speed until light and fluffy. Add egg, beat well.
Sift together 2 1/3 c. flour, baking powder and salt; add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla and fold in blueberries.
Spoon batter into greased muffin pans, filling 2/3 full.
Combine topping ingredients sugar, flour and cinnamon; cut in butter with a pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter. Bake at 375 for 25-30 minutes or until golden brown. Remove from pans immediately.

Number Of Servings:
Number Of Servings:
1 1/2 dozen muffins
Personal Notes:
Personal Notes:
If you substitute frozen blueberries, rinse and drain thawed berries and pat dry with paper towels. This prevents discoloration of the batter.

 

 

 

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