Blueberry Streusel Muffins

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

More 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. 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. 2. Combine egg, milk, and oil; add to dry ingredients in bowl. Stir just until dry ingredients are moistened.
  3. 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. 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.

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