Last week I made these Blueberry Streusel Muffins from the Betty Crocker cookbook. I made slight alterations to the recipe. I have never made blueberry muffins before, so this was my first! :)
Muffins: 3/4 cup milk
1/4 cup vegetable oil
1 egg
2 cups Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh, canned (drained) or frozen blueberries
1/4
cup Gold Medal® all-purpose flour
1/4
cup packed brown sugar
1/4
teaspoon ground cinnamon
2 tablespoons cold butter or margarine
Preparation:
Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or spray bottoms only of cups with cooking spray. In
medium bowl, stir 1/4 cup flour, the brown sugar and cinnamon until
mixed. Cut in butter, using pastry blender or fork, until mixture is
crumbly; set aside.
In
large bowl, beat milk, oil and egg with fork or wire whisk until
blended. Add 2 cups flour, the granulated sugar, baking powder and salt
all at once; stir just until flour is moistened (batter will be lumpy).
Gently stir in blueberries. Divide batter evenly among muffin cups.
Sprinkle each with about 1 tablespoon streusel. Bake
20 to 25 minutes or until golden brown. If muffins were baked in paper
baking cups, immediately remove from pan to cooling rack. If muffins
were baked in sprayed pan, leave in pan about 5 minutes, then remove
from pan to cooling rack. Serve warm or cooled.
Until Next Time,
Lexie
