Blueberry Muffins

Name: Blueberry Muffins
Total time: 2100 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 streusel topping (recipe follows); 3/4 cup milk; 1/4 cup vegetable oil; 1 large egg; 2 cup all-purpose flour; 1/2 cup sugar; 2 tsp baking powder; 1/2 tsp salt; 1 cup fresh, canned (drained), or frozen blueberries; 1 streusel topping; 1/4 cup all-purpose flour; 1/4 cup packed brown sugar; 1/4 tsp ground cinnamon; 2 tbsp firm butter or stick margarine; tbsp shortening

Tylena @Sadiddy

Omaha, NE

Blueberry Muffins

Saved

Ingredients

35 mins

12 servings

Muffin batter
1streusel topping (recipe follows)
3/4 cupmilk
1/4 cupvegetable oil
1large egg
2 cupall-purpose flour
1/2 cupsugar
2 tspbaking powder
1/2 tspsalt
1 cupfresh, canned (drained), or frozen blueberries
1streusel topping
streusel topping
1/4 cupall-purpose flour
1/4 cuppacked brown sugar
1/4 tspground cinnamon
2 tbspfirm butter or stick margarine
tbspshortening

Saved

Steps

35 mins

1

Preheat oven to 400°F. grease bottom only of 12 medium muffin cups, 2 1/2x 1 1/4 inches, with shortening, or line with paper baking cups.
2

Make the streusel topping and set aside. (mix flour, brown sugar and cinnamon in a medium bowl. then cut in butter, using a pastry blender or crisscrossing two knives, until crumbly). set topping aside.
3

Beat milk, oil and egg in a large bowl with a fork or wire whisk. stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy).
4

Fold in blueberries.
5

Divide batter evenly among muffin cups. sprinkle each with about 1 tablespoon of streusel topping.
6

Bake 20 to 25 minutes or until golden brown. if baked in greased pan let stand about 5 minutes in pan, then remove pan to wire rack. if baked in paper baking cups, immediately remove from pan to wire rack. serve warm if desired.
7

* if using self rising flour, omit baking powder and salt.