Blueberry Streusel Muffins

Kim connelly

I make these muffins with whole wheat flour and canola oil to make them a little more nutritious, since Jack and Cole can’t get enough. They freeze well, but taste best warm. This is a Betty Crocker recipe from the 1930’s.

ingredients

Streusel Topping

1/4 cup all purpose flour
2 Tbs packed brown sugar
2 Tbs firm butter or margarine
1/4 tsp ground cinnamon

Muffins

1 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla
1 egg
2 cups flour (all-purpose or whole wheat)
1/3 cup sugar3 tsp baking powder
1/2 tsp salt
1 cup fresh or 3/4 cup frozen blueberries, thawed and well drained

directions

Streusel Topping

Mix all ingredients until crumbly.

Muffins

1
Preheat oven to 400 degrees F. Prepare streusel topping. Grease bottoms only of 12 muffin cups or line with paper cups. Beat milk, oil, vanilla and egg.
2
Stir in flour, sugar, baking powder, and salt all at once just until four is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with 2 tsp streusel topping
3
Bake 20-25 minutes or until golden brown. Immediately remove from pan.