Blueberry Streusel Muffins
This recipe can be made with or without the streusel topping, but I always add it. It gives a little extra flavor and crunch on the top. It originated from an old Betty Crocker recipe, but I always add more fruit to the batter than the original recipe called for. This is the way that I like to make it.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 12
breakfast
brunch
bake
muffins
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 large egg
- 1/4 cup vegetable oil
- 1 cup milk
- 1/4 teaspoon ground cinnamon
- 1/4 cup all purpose flour
- 1/3 cup sugar
- -- muffin batter --
- 1/2 teaspoon pure vanilla exrtact
- 2 cups all purpose flour
- 3 teaspoon baking powder
- 1 1/2 cups frozen blueberries thawed and drained
- -- streusel topping --
- 2 tablespoon unsalted butter firm
- 2 tablespoon packed light brown sugar
- Carbohydrate 38.7060866526206 g
- Cholesterol 48.5616666666667 mg
- Fat 15.4209729615656 g
- Fiber 1.24949631672648 g
- Protein 3.3328902776928 g
- Saturated Fat 7.75931120796487 g
- Serving Size 1 1 Muffin (89g)
- Sodium 101.360719479385 mg
- Sugar 37.4565903358941 g
- Trans Fat 1.03514073852931 g
- Calories 302 calories
Preheat oven to 400 degrees F. Grease bottoms of a muffin tin or line with paper cups. Prepare streusel topping by adding all streusel ingredients into a small bowl and cut into the ingredients using a pastry blender or two forks criss crossed, until you get a crumbly mixture. Set streusel topping aside. Make muffin batter by first beating milk, oil, vanilla and egg into a bowl. Once mixed, add the flour, sugar, baking powder and salt and mix thoroughly. Gently stir in the blueberries. Pour batter into 12 muffin cups and sprinkle each with the streusel topping. Bake for 20-25 minutes or until golden brown. Remove from pan onto a wire rack to cool slightly, then serve warm.
