For today's post I wanted to do something a little sweet but also practical. I love to make these for when we have overnight company or in the morning, or even just as a snack! As a matter of fact, I like pretty much all muffins! lol Baked goods are one of my weaknesses. These muffins are wonderful with or without the streusel! The trick to having moist muffins, or cakes and bread as well, is to not over mix once you have added the wet ingredients to the flour.
Blueberry Streusel Muffins
(recipe adapted from Betty Crocker's New Cookbook: Everything you need to know to cook)
Ingredients:
Streusel
Topping
4
Tbsp firm stick or butter
1/4
cup all-purpose flour
2
Tbsp packed brown sugar
1/4
tsp ground cinnamon
Muffins
1
cup milk
1/4
cup vegetable oil
1/2
tsp vanilla
1
large egg
2
cups all-purpose flour
1/3
cup sugar
3
tsp baking owder
1/2
tsp salt
1
cup fresh or canned (drained) blueberries
Instructions:
1.
Preheat oven to 400.
2.
Grease the bottoms only of medium muffin pan with shortening or line with paper
baking cups.
3.
Prepare streusel by cutting margarine into 1/4 cup of all-purpose flour, brown
sugar, and cinnamon in medium bowl until crumbly and set aside.
4.
Beat milk, oil, vanilla, and egg in a large bowl.
5.
Whisk together flour, sugar, baking
powder, and salt in a medium bowl.
6.
Stir the dry mixture into the wet mixture all at once just until flour is
moistened. Batter will be lumpy.
7.
Fold in blueberries.
8.
Divide batter evenly among muffin cups.
9.
Sprinkle each with 2-3 tsp of streusel topping.
10.
Bake for 20-25 minutes or until golden brown.
11.
Immediately remove from pan to cooling rack.
Options:
Try using whole wheat flour to make this a little healthier. Also, you could
add 1 Tbsp of poppy seeds to change up the usual recipe.
Tools I used for this recipe:
Classic Batter Bowl
Adjustable Measuring Spoons
Mini Measure-All Cup
Easy Read Measuring Cup
Stainless Mixing Bowl Set
Muffin Pan
Stainless Whisk
Bamboo Spoon Set
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