BLUEBERRY STREUSEL MUFFINS
Adapted from Taste of Home. My DH and kids love these blueberry muffins. I substitute freshly ground whole grain flour for the part of the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.
Provided by Sweet Diva MJ
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl, cream butter and sugar.
- Beat in egg and vanilla; mix well.
- Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
- Fold in blueberries.
- Fill 12 greased or paper-lined muffin cups two-thirds full.
- In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.
- Bake at 375 for 25-30 minutes or until browned.
- Cool for 5 minutes before removing to a wire rack.
- Serve warm.
- Yield: 1 dozen.
Nutrition Facts : Calories 255.7, Fat 9.2, SaturatedFat 5.5, Cholesterol 40.8, Sodium 289, Carbohydrate 39.5, Fiber 1.2, Sugar 15.8, Protein 4.3
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