Streusel Topped Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 cups all purpose flour2 tsp baking powder1/2 tsp salt1 1/2 tbsp all purpose flour1 1/2 cups fresh or frozen blueberries1/2 cup butter3/4 cup white sugar2 eggs1 tsp vanilla extract1/2 cup milk (i used skim)2 tbsp all purpose flour5 tbsp sugar1/2 tsp ground cinnamon2 tbsp butter, diced
1.Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2.Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
3.In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. 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 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
5.Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack.
Number of Servings: 15
Recipe submitted by SparkPeople user KMMILLER01.
2.Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
3.In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. 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 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
5.Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack.
Number of Servings: 15
Recipe submitted by SparkPeople user KMMILLER01.
Nutritional Info Amount Per Serving
- Calories: 211.3
- Total Fat: 8.6 g
- Cholesterol: 48.9 mg
- Sodium: 199.6 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 1.0 g
- Protein: 3.1 g
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