Blueberry Streusel Muffins

Source

Tammy Devore

Ingredients

Display units in Metric

3	cups	flour
1 ¹⁄₂	cup	sugar
1	teaspoon	salt
4	teaspoons	baking powder
²⁄₃	cup	vegetable oil
2		egg
2	teaspoon	vanilla
		whole milk
2	cup	blueberries fresh or frozen
		TOPPING
1	cup	sugar
²⁄₃	cup	flour
¹⁄₂	cup	butter very cold
3	teaspoon	cinnamon

Preheat oven to 400 degrees and either grease muffin tins or use liners.

Sift flour, sugar, salt, and baking powder. Place vegetable oil in measuring cup, add egg and vanilla. Now add milk until you have two cups of liquid. Mix with the flour mixture. Fold in the blueberries. I use frozen blueberries so that they maintain their shape during stirring and baking.

Fill muffin cups and sprinkle with topping

TOPPING:

Mix together sugar, flour, and cinnamon. Cut in the butter, either using a fork, two knives, or a pastry blender. Sprinkle the topping onto the muffins. If I am making normal muffins (Not the large muffins) I slightly press the topping mixture into the muffin batter.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Preheat oven to 400 degrees and either grease muffin tins or use liners.
Sift flour, sugar, salt, and baking powder. Place vegetable oil in measuring cup, add egg and vanilla. Now add milk until you have two cups of liquid. Mix with the flour mixture. Fold in the blueberries. I use frozen blueberries so that they maintain their shape during stirring and baking.
Fill muffin cups and sprinkle with topping
TOPPING:
Mix together sugar, flour, and cinnamon. Cut in the butter, either using a fork, two knives, or a pastry blender. Sprinkle the topping onto the muffins. If I am making normal muffins (Not the large muffins) I slightly press the topping mixture into the muffin batter.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Comments & Personal Notes

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