Blueberry Streusel Muffins

posted by Linda in MO 07-23-99 5:53 PM

Blueberry Streusel Muffins

1/2 cup sugar
1/4 cup butter, softened
1 egg
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
grated zest of one lemon, optional
1-1/2 cups fresh or frozen blueberries and/or raspberries

streusel:
1/3 cup sugar
1/4 cup flour
2 T. butter or margarine


Preheat oven to 375 degrees. Grease or paper-line 12 muffin cups.

In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; stir into the creamed mixture alternately with milk. Don't over-mix! Gently fold in vanilla, lemon zest, and blueberries and/or raspberries (if frozen, no need to thaw). Fill 12 greased or paper-lined muffin cups two-thirds way full.

In a small bowl, combine sugar, and flour; cut in butter until crumbly. Sprinkle over muffins.

Bake at 375 for about 25 minutes or until golden. Yield: 1 dozen.

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