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Blueberry Streusel Muffins
Bakery-style muffins, bursting with fresh blueberries, topped with a delicious cinnamon streusel. What a great way to start your morning!
Course:
Dessert
Cuisine:
American
Servings:
1
dozen
Ingredients
BLUEBERRY MUFFINS:
1/4
c.
butter
softened
1/3
c.
granulated sugar
1
lg.
egg
1
tsp.
vanilla extract
2 1/3
c.
all-purpose flour
4
tsp.
baking powder
1/2
tsp.
salt
1
c.
milk
1 1/2
c.
fresh or frozen blueberries
STREUSEL:
1/2
c.
granulated sugar
1/3
c.
all-purpose flour
1/2
tsp.
ground cinnamon
1/4
c. cold
butter
cut into cubes
Instructions
Preheat oven to 375 degrees. Grease or paper-line 12 muffin cups.
BLUEBERRY MUFFINS: In a large bowl, cream softened butter and sugar. Beat in egg and vanilla; mix well.
In a separate bowl, combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fold in blueberries. (If using frozen berries, do not un-thaw or they will turn the batter blue.) Fill 12 prepared muffin cups two-thirds full.
STREUSEL: In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.
Bake for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.