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Streusel Topped Blueberry Muffins

Jennifer HolmesJennifer Holmes
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Serves 12
prep time:
20 minutes
cook time:
25 minutes
total time:
45 minutes

Save this recipe 1
Save this recipe 1
Serves 12
prep time:
20 minutes
cook time:
25 minutes
total time:
45 minutes


  • 2 c all-purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 1 1/2 T all-purpose flour
  • 1 1/2 c fresh blueberries
  • 1/2 c butter
  • 3/4 c white sugar
  • 2 eggs
  • 1 t vanilla
  • 1/2 c milk
  • 2 T all-purpose flour
  • 5 T white sugar
  • 1/2 t ground cinnamon
  • 2 T butter, diced
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  • 1

    Preheat oven to 375°. Grease 12 muffin cups or line with paper muffin cups.

  • 2

    Combine 2 c flour, 2 t baking powder, and 1/2 t salt in medium bowl. In a small bowl, sprinkle 1 - 2 tablespoons flour over blueberries, and set aside. (This simlpe trick will keep you from having “purple” batter)

  • 3

    In a large bowl, beat 1/2 c butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don’t stir. Spoon batter into prepared cups.

  • 4

    Combine 2 tablespoons flour, 5 tablespoons sugar and 1/2 t cinnamon in a small bowl. Cut in 2 tablespoons butter and with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.

  • 5

    Bake in the preheated oven for 20 - 25 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool in pans on wire rack.

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