Blueberry Streusel Muffins

Blueberry Streusel Muffins Recipe
Lee Harrelson
Why make blueberry muffins from a box when you've got the ingredients for homemade in your pantry? These moist muffins with their sweet crunchy topping blow the cardboard box stuff out of the water!

Yield:

1 dozen

Recipe from

Oxmoor House

Ingredients

2 cups self-rising flour
1/3 cup sugar
1 large egg, lightly beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup fresh or frozen blueberries
1/4 cup firmly packed brown sugar
2 tablespoons self-rising flour
1 tablespoon butter
1/4 cup chopped almonds (optional)

Preparation

1. Preheat the oven to 400°. Combine the 2 cups flour and 1/3 cup sugar in a large bowl; set aside 2 tablespoons flour mixture. Make a well in center of remaining mixture.

2. Combine egg, milk, and oil; add to dry ingredients in bowl. Stir just until dry ingredients are moistened.

3. Combine blueberries and reserved 2 tablespoons flour mixture; toss gently. Fold blueberries into batter; spoon into greased muffin pans, filling 3/4 full.

4. Combine brown sugar and remaining 2 tablespoons flour; cut in butter with pastry blender until mixture is crumbly. Stir in chopped almonds, if desired. Sprinkle mixture over batter. Bake at 400° for 18 minutes or until lightly browned. Remove from pans immediately.

Note:

Coating fruit and nuts lightly with flour before stirring them into muffin or cake batter keeps them from sinking to the bottom.

Mr. Food Oh-So-Easy Recipe Collection,

Oxmoor House

March 1998
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