"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Blueberry Muffins With Streusel Crumb Topping Recipe

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This recipe for Blueberry Muffins With Streusel Crumb Topping, by , is from MOM'S Cookbook;, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Dyck


2 cups flour
3 tsp. baking powder
tsp. salt
2 large eggs or 3 small
1 cup sugar
1 cup yogurt or sour cream
cup canola oil
1 tsp. vanilla
2⅓ cups blueberries-fresh or
(1 cup goes in the batter and
1⅓ cup for topping)
1-2 tbsp. flour

For Streusel Topping:
1 cup flour
⅔ cup sugar
1 stick salted butter melted
1 tsp. cinnamon

1.Preheat oven to 375 and line muffin pan with paper liners and set aside.
2.To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with fork until crumbly and set aside.
3. To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
4.In a medium bowl, whisk together eggs and sugar until combined. Whisk in yogurt, oil, and vanilla (mixture should be pale and yellow)
5.Fold wet ingredients into dry ingredients and mix everything together with spoon.
6.In a small bowl sprinkle 1 cup blueberries with 1-2 tbsp. Flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
7. Spoon batter into prepared muffin tins, filling about ⅔ of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping. Bake for about 18-20 minutes. Or until toothpick inserted in the center comes out clean.




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