Blueberry Streusel Muffins

Submitted by grandma2969

"from a Southern Living cookbook, you could use frozen blueberries for ths as well.do not thaw before using..I have found that putting a small amount of batter into paper lined cups and dropping a few berries in and then layering to the top with berries and batter makes a better muffin...!!"

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 12

ingredients

• 414.03 ml flour
• 3.69 ml salt
• 13.55 ml baking powder
• 118.29 ml sugar
• 9.85 ml grated lemon rind
• 59.14 ml sugar
• 36.97 ml flour
• 22.18 ml butter
• 1 large egg, lightly beaten
• 177.44 ml milk
• 78.78 ml vegetable oil
• 236.59 ml fresh blueberries
• 14.79 ml flour
• 14.79 ml sugar
• 2.46 ml cinnamon

directions

1. combine first 5 ingredients in large bowl -- make well in center.
2. combine egg, milk and oil, stir well.
3. add to dry ingredients, just till moistened --
4. combine blueberries, 1 tbls flour and 1 tbls sugar, toss gently to coat.
5. fold into batter.
6. spoon batter into 6 greased jumbo muffin cups, 2/3 rds full --
7. combine 1/4 cup sugar, 2 1/2 tbls flour and cinnamon, cut in butter -- till crumbly --
8. sprinkle over batter.
9. bake at 400* for 20 minutes or golden.
10. remove from pan to wire rack immediately.

Reviews

[Marz7215]

These were nice muffins. I made 11 regular sized muffins, instead of the jumbos. The crunchy top and the lemon makes the blueberry taste pop. Instead of the zest, I did use 1/4 tsp of lemon oil. Thank you for posting!!