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Blueberry Streusel Muffins Recipe

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This recipe for Blueberry Streusel Muffins is from The Buhler 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 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 c. milk
1/2 c. butter, melted
1 egg, beaten
1 c. fresh or frozen blueberries

Pecan streusel topping
In small bowl, combine 1/4 c. each chopped pecans, firmly packed brown sugar, and flour. Stir in 2 T. melted butter until mixture resembles crumbs
Directions:
Directions:
Preheat oven to 375º. Grease or paper-line 12-14 muffin cups. Prepare topping and set aside.

In large bowl, combine flour, sugar and baking powder. In small bowl, combine milk, butter and egg until blended. Stir into flour mixture just until moistened. Gently add the blueberries. (If berries are frozen, add just a bit of flour to keep them separated.) Spoon into muffin cups. Sprinkle topping over tops and press down gently. Bake 25 to 30 minutes or until golden and a tooth pick inserted in middle comes out clean. (Time will vary depending on size of muffins, so check closely.) Remove from pan.
Personal Notes:
Personal Notes:
If you prefer to use raspberries, spoon 1/2 the batter into the cups, divide the raspberries among the cups, and then add the rest of the batter and top with the streusel mixture.

 

 

 

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