I don't get it. After reading the first review, I decided to try this recipe by doubling up on the sugar, as the other reviewer suggested. And you know what? The muffins still weren't sweet. They were moist and yummy, but just not sweet! I just can't figure it out, but the recipe didn't work out the way I was hoping.
Blueberry Streusel Muffins
- 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)
- 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.
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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