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Blueberry muffins with streusel topping Recipe

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This recipe for Blueberry muffins with streusel topping is from JOHNSON 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:  
CRUMB TOPPING
• 1 cup all-purpose flour
• 3 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• Pinch of salt
• 6 tablespoons unsalted butter, melted

MUFFINS
• 1 3/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup canola oil
• 3/4 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups blueberries
Directions:
Directions:
Step 1
Preheat the oven to 375ºF. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.

Step 2
In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted
butter, then pinch the mixture until it forms pea-size clumps.

Step 3
In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.

Step 4
Spoon the batter into 18 of the cups, filling them about 3/4 full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
Personal Notes:
Personal Notes:
I decided to use my jumbo muffin tins for a change (made 9 jumbo muffins). I usually add a couple of extra minutes in the oven. Just one of these and a piece of fruit makes a great breakfast.

 

 

 

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