Blueberry Streusel Muffins

12
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"These are wonderful and light. They almost have a cake like flavor."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (116.5 g)
  • Calories 304.9
  • Total Fat - 11.5 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 62.4 mg
  • Sodium - 224.7 mg
  • Total Carbohydrate - 45.5 g
  • Dietary Fiber - 1.5 g
  • Sugars - 20.3 g
  • Protein - 5.3 g
  • Calcium - 122.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F

Step 2

Line muffin pans with paper liners or spray with a vegetable spray.

Step 3

In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.

Step 4

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

Step 5

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Step 6

Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later.

Step 7

Gently fold in the blueberries and lemon zest.

Step 8

Add the milk and egg mixture to the flour mixture. Stir until just combined.

Step 9

Fill each muffin cup about two-thirds full with the batter.

Step 10

For streusel topping: Melt the remaining 2 tablespoons butter and drizzle over the reserved 1 cup of streusel topping.

Step 11

Mix together with a fork until it is crumbly and looks like coarse meal.

Step 12

Sprinkle a couple of teaspoons of the streusel over the top of each muffin.

Step 13

Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes.

Step 14

Place on a wire rack to cool.

Tips & Variations


No special items needed.

Tags : Muffins

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