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BLUEBERRY STREUSEL MUFFINS Recipe

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This recipe for BLUEBERRY STREUSEL MUFFINS is from Dr Sally's Favorite Recipes, 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:  
Topping:
¼ c all-purpose flour
¼ c packed brown sugar
¼ t ground cinnamon
2 T butter or margerine

Muffins:
¾ c milk
¼ c vegetable oil
1 egg
2 c all-purpose flour
½ c sugar
2 tsp baking powder
½ tsp salt
1 cup fresh, canned (drained) or frozen blueberries
Directions:
Directions:
Heat oven to 400ºF. Grease bottoms only of 12 medium muffin cups or line with paper cups.

To make streusel topping, mix flour brown sugar and cinnamon. Cut in butter using a pastry blender until crumbly. Set aside.

In a large bowl, beat milk, oil and egg with fork or wire whisk. Stir in flour, sugar, baking powder and salt all at once until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon topping.

Bake 20 to 25 minutes or until golden brown. Remove from pan and allow to cool.


Apple Cinnamon Muffins: Omit blueberries. Beat in 1 cup chopped peeled apple, about 1 medium, with the milk. Stir in ½ tsp cinnamon with the flour. Bake 25-30 min.

Banana Muffins: Omit blueberries. Decrease milk to ⅓ cup. Beat in 1 cup mashed ripe bananas (about 2 medium) with the milk. Use packed brown sugar for the sugar.

Cranberry Orange Muffins: Omit blueberries. Beat in 1 T grated orange peel with the milk. Fold 1 cup cranberry halves into batter.

 

 

 

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