Blueberry Streusel Muffins: The Best Blueberry Streusel Muffins Recipe from Cook'n

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	Blueberry Streusel Muffins

Serves: 12

Serving Size: 1 muffin
No streusel for you? That's fine. You can make these muffins without the streusel topping if you like--the baking time will be the same.

Print this Recipe

   Streusel Topping (below)
   1 cup milk
   1/4 cup vegetable oil
   1/2 teaspoon vanilla extract
   1 egg
   2 cups all-purpose or whole wheat flour
   1/3 cup sugar
   3 teaspoons baking powder
   1/2 teaspoon salt
   1 cup fresh or canned (drained) blueberries *

   STREUSEL TOPPING
   2 tablespoons firm stick margarine or butter
   1/4 cup all-purpose flour
   2 tablespoons packed brown sugar
   1/4 teaspoon ground cinnamon

   _Birks, Elaine ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner.

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1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups.

2. Prepare Streusel Topping; set aside.

3. Beat milk, oil, vanilla and egg in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons topping.

4. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

For Streusel Topping
Cut margarine into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.

1 MUFFIN: Calories 195 (Calories from Fat 70); Fat 8g (Saturated 1g); Cholesterol 20mg; Sodium 250mg; Carbohydrates 29g (Dietary Fiber 1g); Protein 3g.

* 3/4 cup frozen (thawed and well drained) blueberries can be substituted for the fresh or canned blueberries.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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