Fabulous Blueberry Streusel Muffins
As shared from the kitchen of Once Upon a Plate
Of all the Blueberry Muffin recipes I have tried this is my favorite. It is from the "Taste of Home" recipe site, and the only change I made was to bake the muffins in crumb cake pans. Similar to muffin top baking pans they are a bit deeper and wider. There are also paper crumbcake pans like THESE.
Of course you can use any size muffin pans you like ~ but do try them, they are seriously good.
1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter
In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen regular size muffins, 24 mini-muffins or 6 extra large muffins, or 6 large individual crumb cake size muffins.
I hope you enjoy!
Nutrition Facts: 1 serving (1 each) equals 252 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
Blueberry Streusel Muffins published in Taste of Home February/March 1995, p31
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