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"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 is from The Green Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º 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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