Wednesday, September 29, 2010

Blueberry-Struesel Muffins

Blueberry-Struesel Muffins
Streusel Topping (below)
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 large egg
2 cups flour (white or wheat)
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup fresh blueberries

1. Heat oven to 400 degrees. Grease bottom only of 12-muffin cup muffin pan.

2. Prepare Streusel Topping; set aside.

3. Beat milk, oil, vanilla, and egg in large bowl. Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons topping.

4. Bake 20 to 25 minutes or until golden brown. Immdiately remove from pan to wire rack. Serve warm. Makes 12 muffins.

Streusel Topping
2 Tablespoons firm stick margerine or butter
1/4 cup flour
2 Tablespoons packed brown sugar
1/4 teaspoon cinnamon

Cut margerine into flour, brown sugar, and cinnamon in medium bolw, using pastry blender or crisscrossing 2 knives, until crumbly.

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