Blueberry Streusel Muffins

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Blueberry Streusel Muffins
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Course Breads, Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings
dozen
Ingredients
Batter:
Streusel Topping:
Course Breads, Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings
dozen
Ingredients
Batter:
Streusel Topping:
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
Prepare Batter
  1. Preheat oven to 375 degrees, F. Lightly grease muffin pans.
  2. Beat butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy. Add egg, beating well.
  3. Combine 2-1/2 cups flour, baking poweder and salt; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture and beating well after each addition. Stir in vanilla, and fold in bludberries. Spoon batter into prepared muffin pans, filling two-thirds full.
Prepare Streusel Topping:
  1. Combine 1/2 cup sugar, 1/3 cup flour, and 1/2 t. cinnamon; cut into 1/4 cup butter with a pastry blender until crumbly. Sprinkle on top of muffin batter
  2. Bake at 375 degrees , F. for 35 minutes or until golden brown. Remove from pans immediately.
Recipe Notes

Alternate:  Trade the blueberries for raspberries or blackberries for a change. 

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Tamara Toler Steinkamp

Daughter of James Ivan Toler and Carol Ann Vadeboncoeur Toler

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