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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Blueberry Streusel Muffins Recipe

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This recipe for Blueberry Streusel Muffins is from The Official Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced
Directions:
Directions:
Preheat oven to 375. Line 12 muffin cups with paper liners.

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.

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. Spoon batter into prepared cups.

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.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Let cool for 10 minutes, then transfer to wire rack to cool completely.
Personal Notes:
Personal Notes:
Great served warm! These muffins also freeze well - just place in an airtight, freezer-safe container for up to 3 months. To serve, pop a muffin into the microwave for 30 seconds.

 

 

 

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