Streusel Topped Blueberry Muffins

Submitted by Kerena

"From Gold Medal Flour"

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 12 muffins
• Serves: 12

ingredients

• Streusel Topping

• 1⁄4 cup flour
• 1⁄4 cup brown sugar, firmly packed
• 1⁄4 teaspoon cinnamon
• 2 tablespoons butter, cold

• Muffins

• 3⁄4 cup milk
• 1⁄4 cup vegetable oil
• 1 egg
• 2 cups flour
• 1⁄2 cup sugar
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 cup blueberries, fresh, canned (drained)

directions

1. Heat oven to 400. Line 12 regular size muffin cups with paper baking cups or spray bottoms only of cups with cooking spray.
2. In medium bowl, stir first 3 streusel ingredients together. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
3. In large bowl, beat milk, oil and egg with fork or wire whisk until blended. Add flour, sugar, baking powder and salt all at once; stir just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 1 T streusel.
4. Bake 20-25 minutes or until golden brown. If muffins were baked in paper cups, immediately remove them from the pan to a cooling rack. If baked in the pan, leave in pan about 5 minutes and then remove to rack to cool. Serve warm or cooled.