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Blueberry Streusel Muffins Recipe

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This recipe for Blueberry Streusel Muffins, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Oatey
Added: Saturday, August 14, 2010

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1/2 tsp baking soda
dash salt
1 tsp cinnamon
2 eggs
1/2 cup oil
1 cup sour cream
1 tsp vanilla
1 cup brown or white sugar
2 cups fresh or frozen blueberries
Streusel topping:

1/4 cup (1/2 stick) butter
1/4 cup brown or white sugar
1/4 cup flour
1 tsp cinnamon
3/4 cup rolled oats

Directions:
Directions:
In a large bowl, mix dry ingredients: flour, soda, salt, and cinnamon. Set aside. In a separate bowl, whisk the eggs, oil, sour cream, vanilla and sugar. Add to dry ingredients and stir just until moist. Gently stir in blueberries.

To make streusel topping, combine butter, sugar, flour, and cinnamon in a mixing bowl and press with a fork to mix. Add oats, and mix until coarse crumbs form.

Fill greased or paper lined muffin pans 3/4 full of batter. Sprinkle about 2 teaspoons full of streusel
topping on each muffin,

Bake in a pre-heated 400 degree oven for 20-23 minutes, until done. Cool in pan 5 minutes and then cool on wire racks.

* If lining muffin cups with paper liners, this recipe will make 15 or so muffins. Directly to the pan it
makes a full dozen. These muffins remove very easily from a greased muffin pan, if you cool for 5
minutes in the pan. The blueberries give the batter a purple hue as well.

 

 

 

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