Wonderful, moist and deliciously sweet, these muffins are perfect for breakfast or an afternoon snack. Perfect with a cup of tea or coffee.

Blueberry Streusel Muffins

Blueberry Streusel Muffins
Recipe type: Breakfast
Serves: 18
  • 1/3 Cup sugar
  • 1/4 Cup butter (or butter) softened
  • 1 egg
  • 2 1/3 Cup flour, all-purpose
  • 1 Tablespoon baking powder; plus
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 Cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 Cups blueberries, fresh; or frozen, thawed
  • 1/2 Cup sugar
  • 1/3 Cup flour, all-purpose
  • 1/2 teaspoon cinnamon, ground
  • 1/4 Cup butter (or butter); softened
  1. Combine 1/3 cup sugar and 1/4 cup butter in a small mixing bowl, creaming until light and fluffy. Add egg, beating well.
  2. Combine 2-1/3 cups flour, baking powder, and salt; add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in blueberries Spoon batter into greased muffin cups, filling 2/3 full.
  3. Combine 1/2 cup sugar, 1/3 cup flour, and cinnamon; cut in 1/4 cup butter until mixture resembles crumbs.
  4. Sprinkle on top of muffin batter.
  5. Bake at 375 degrees for 25 to 30 minutes or until golden brown.
  6. NOTE: If using frozen blueberries, rinse and drain thawed berries; pat dry with paper towels.
  7. This will prevent discoloration of batter.
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