Sunday, July 27, 2008

Streusel-Topped Blueberry Muffins


Here is another muffin recipe, this time using blueberries. These are more cake-like than the previous muffins. They are very moist and sweet. I found this recipe in the Favorite Brand Name Bake Sale Cookbook. There is however no brand name listed in this recipe, so I have no clue how this ended up in the Brand Name Cookbook!!!!


1 1/2 cups plus 1/3 cup all purpose flour, divided

1/2 cup plus 1/3 cup sugar, divided

1 teaspoon ground cinnamon

3 tablespoons butter, cut into small pieces

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup butter, melted and slightly cooled

1 egg, beaten

1 teaspoon vanilla

1 cup fresh blueberries


Preheat over to 375 degrees. Grease or paper line 12 muffin cups; set aside


Combine 1/3 cup flour, 1/3 cup sugar and cinnamon in a small bowl. Cut in 3 tablespoons butter with pastry blender until mixture resembles course crumbs; set aside. Combine remaining 1 1/2 cups flour, 1/2 cup sugar, baking powder and salt in a large bowl. Combine milk, 1/4 cup melted butter, egg and vanilla in small bowl. Stir into flour mixture just until moistened. Fold in blueberries. Spoon evenly into prepared muffin cups. Sprinkle reserved topping over top of each muffin.


Bake 20 to 25 minutes or until top of toothpick inserted in center comes out clean. Remove from pan; cool completely.


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