Blueberry Streusel Muffins

Serving Size : 12
Ingredients

for prepare Blueberry Streusel Muffins

:

Amount	Measure	Ingredient - Preparation Method
Streusel Topping blueberry streusel muffins
1	cup	milk
1/4	cup	vegetable oil
1/2	teaspoon	vanilla
1		egg
2	cups	all-purpose* or whole
wheat flour blueberry streusel muffins
1/3	cup	sugar
3	teaspoons	baking powder
1/2	teaspoon	salt
1	cup	fresh or drained canned
blueberries or blueberry streusel muffins
3/4	cup	frozen blueberries
thawed and well drained STREUSEL TOPPING blueberry streusel muffins
1/4	cup	all-purpose flour
2	tablespoons	packed brown sugar
2	tablespoons	margarine or butter
1/4	teaspoon	ground cinnamon

Heat oven to 400 degrees. Prepare Streusel Topping. Grease bottoms only of 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or line with paper baking cups. Beat milk, oil, vanilla and egg. Stir in flour, sugar, baking powder and salt all at once until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons Streusel Topping. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. 1 DOZEN MUFFINS; 185 CALORIES PER MUFFIN. *If using self-rising flour, omit baking powder and salt STREUSEL TOPPING Mix all ingredients until crumbly. To Microwave: Prepare batter and Streusel as directed. Spoon batter into 6 paper baking cups in microwavable muffin ring, filling each three-fourths full. Sprinkle with Streusel Topping. Microwave uncovered on high 2 minutes to 3 minutes 30 seconds, rotating ring 1/4 turn every minute, until wooden pick inserted in center comes out clean (edges of muffins may appear slightly moist). Cool 1 minute; remove from ring. Repeat with remaining batter and Streusel Topping.

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