Blueberry streusel muffins
Last updated 6/12/2012 1:09:30 AM. Recipe ID 36464. Report a problem with this recipe.
Title: Blueberry streusel muffins
Yield: 12 Servings
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Butter or margarine;
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)
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
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.
(PERRY STATHAM KATHY STATHAM)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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