Tender, tantalizing, warm and delicious. Crowned with a crunchy streusel topping, this muffin is perfectly sweet. A delightful accompaniment to your morning coffee.
Streusel Topped Blueberry Muffins
(adapted from Pillsbury’s The Complete Book of Baking)
You will need:
2 cups all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup oil
1 egg beaten
1 teaspoon grated lemon or orange zest
Preheat oven to 400 degrees. Line a 12 cup regular muffin pan or 6 cup large muffin pan with paper baking cups. In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine milk, oil and egg and 1 teaspoon grated lemon or orange zest.; blend well. Add wet ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (Batter will be lumpy). Stir in 1 cup fresh or frozen blueberries (do not thaw). Fill muffin cups 2/3 full.
1/3 cup sugar
1/4 cup all purpose flour
2 tablespoons butter
In a small bowl, combine sugar and flour, Using a pastry blender or fork, cut in butter until crumbly. Sprinkle over batter.
Bake at 400 for 20-25 minutes or until tooth pick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.