You are here

Blueberry Streusel Muffins

southern.chef's picture
Blueberry Streusel Muffins has a grand taste. Blueberry Streusel Muffins gets its lovely taste from flour mixed with eggs and milk, flavored with vanilla extract and cinnamon. Blueberry Streusel Muffins is loved by many across the world.
  Blueberries 1 1⁄2 Cup (24 tbs) (Fresh / Frozen, Thawed)
  Egg 1
  Baking powder 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Vanilla extract 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  All purpose flour 2 1⁄3 Cup (37.33 tbs)

Cream butter; gradually add 1/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg, beating well.
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 pans, filling two thirds full.
Combine 1/2 cup sugar, 1/3 cup flour, and cinnamon; cut in 1/4 cup butter with a pastry blender until mixture resembles crumbs.
Sprinkle on top of muffin batter.
Bake at 375° for 25 to 30 minutes or until golden brown.
Remove from pans immediately.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.3 (11 votes)


Blueberry Streusel Muffins Recipe