Title: Blueberry streusel muffins
 Categories: Dessert
      Yield: 12 Servings
 
      2 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Butter or margarine;
           -softened
    3/4 c  Sugar
      2 lg Eggs
      1 ts Vanilla extract
    1/4 ts Grated lemon peel
    1/2 c  Milk
      1 c  Fresh or frozen blueberries
           -(i usually use a pint of
           -fresh berries here)

MMMMM----------------------STREUSEL TOPPING---------------------------
      2 tb Flour
      5 tb Sugar
    1/2 ts Cinnamon
      2 tb Butter; cut up
 
   Hmmm, I don't know how *creative* this recipe is, but it makes the
  absolute *best* muffins I have ever tasted. My husband is positively
  addicted to them!
  
   Streusel Topping: Combine flour, sugar and cinnamon in a small bowl.
  Cut in butter with pastry blender or two knives until mixture
  resembles coarse crumbs.  Set aside.
  
   Muffins: Preheat oven to 375 degrees F. Grease 12 muffin-pan cups
  (or line with paper liners). Combine flour, baking powder and salt in
  medium bowl. In mixer bowl, beat butter with sugar at medium speed
  until light and fluffy. Add eggs, beating until smooth. Add vanilla
  and lemon peel. Add dry ingredients alternately with milk. Fold in
  blueberries.
  
   Spoon batter into prepared cups. Sprinkle with streusel. Bake 20 to
  25 minutes, until toothpick inserted in center of muffin comes out
  clean. Cool in pans on wire rack 5 minutes.
  
   These are best served warm with lots of butter.  You'll need a fork
  to eat them because they're messy. But boy, are they delicious! I
  usually make double or triple batches when fresh blueberries are
  cheap. They freeze really well.
  
  STATHAM@BGA.COM
  
  (PERRY STATHAM KATHY STATHAM)
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe