Blueberry Muffins with Streusel Topping

Blue cornmeal contributes color, flavor, and texture to these delightful muffins. Feel free to use yellow or white cornmeal instead.

Yield: Makes 10 muffins.
Recipe from Oxmoor House

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Ingredients

  • 1/4 cup sugar
  • 2 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 tablespoons butter
  • 1 1/4 cups all-purpose flour
  • 1/2 cup finely ground or sifted stone-ground blue, white, or yellow cornmeal
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon grated lemon rind
  • 1 large egg, lightly beaten
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • Cooking spray

Preparation

  1. Preheat oven to 400°. Combine 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon in a bowl; cut in butter with a pastry blender or fingertips until mixture is crumbly. Set aside.
  2. Combine 1 1/4 cups flour and next 5 ingredients in a medium bowl until well blended; make a well in center of mixture. Combine egg, milk, and oil; add to cornmeal mixture, stirring just until moistened.
  3. Combine blueberries, 1 tablespoon flour, and 1 tablespoon sugar, tossing gently to coat. Fold blueberry mixture into batter. Spoon batter evenly into 10 (2 1/2-inch) muffin cups coated with cooking spray; sprinkle cinnamon mixture over batter. Bake muffins at 400° for 20 minutes or until lightly browned and muffins spring back when touched lightly in center. Remove from pans immediately.
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