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Blueberry Muffins with Streusel Topping
Full of blueberry goodness and topped with a sugary streusel topping these Streusel Blueberry muffins may just be the best muffin ever!
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
0
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
muffins
Calories
237
kcal
Author
Leigh Anne Wilkes
Ingredients
1 3/4
cup
All purpose flour
3
tsp
baking powder
1/2
tsp
salt
1/4
cup
butter
1/2
cup
sugar
1
egg
3/4
cup
Milk
1
tsp
vanilla
1
cup
blueberries
fresh or frozen
1
Tbsp
all purpose flour
Streusel Topping:
1/2
cup
packed brown sugar
1/4
cup
all purpose flour
1/4
cup
butter
Instructions
In a large bowl put flour, baking powder and salt. Sift together.
Make a well in center of dry ingredients. Add in milk and vanilla. Stir just until moistened, batter will be lumpy.
In another bowl cream butter and sugar, add in egg and beat until smooth. Gently mix into the flour mixture.
Gently fold blueberries into batter.
Fill greased muffin cups with 1/3 cup batter.
Add streusel topping (see below) if desired.
Bake in 400 degreen oven for 20-25 minutes until nicely browned.
After you remove them from the oven loosen around the edges and push streusel topping that has spread onto the muffin tin back onto the muffin .
The streusel topping hardens as it cools and it can make it difficult to remove from the pan.
I just run a toothpick around the edge, pushing the streusel topping off of the pan and onto the muffin
Streusel Topping:
In small bowl rub sugar, flour and butter until crumbly
Sprinkle muffin with topping prior to baking
Nutrition
Calories:
237
kcal
|
Carbohydrates:
37
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
36
mg
|
Sodium:
181
mg
|
Potassium:
193
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
288
IU
|
Vitamin C:
1
mg
|
Calcium:
86
mg
|
Iron:
1
mg