Berry-Streusel Muffins

By pamdabear3383

Ingredients

• Muffins:
• 3/4 Cup milk
• 1/4 Cup vegetable oil
• 1 egg
• 2 Cups all-purpose flour
• 1/2 Cup sugar
• 2 Teaspoons baking powder
• 1/2 Teaspoon salt
• 1 Cup fresh, canned (drained) or frozen blueberries
• Streusel:
• 1/4 Cup all-purpose flour
• 1/4 Cup packed brown sugar
• 1/4 Teaspoon ground cinnamon
• 2 Tablespoons firm butter or margarine

Preparation

Step 1

1. Preheat oven to 400°F. Grease bottoms only of 12 medium (or 24 mini-) muffin cups with shortening, or line with paper baking cups.
2. Make Streusel Topping; in medium bowl, mix flour, brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.
3. In large bowl, beat milk, oil and egg with fork or wire whisk. 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 with Streusel Topping.
4. Bake 20 to 25 minutes for regular muffins (10 to 15 minutes for mini-muffins) or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.

Note:
Apple-Cinnamon Muffins: Omit blueberries. Beat in 1 cup chopped peeled apple (about 1 medium) with the milk. Stir in ½ teaspoon ground cinnamon with the flour. Bake 25 to 30 minutes.

Banana Muffins: Omit blueberries. Decrease milk to 1/3 cup. Beat in 1 cup mashed very ripe bananas (about 2 medium) with the milk. Use packed brown sugar for the sugar.

Cranberry-Orange Muffins: Omit blueberries. Beat in 1 tablespoon grated orange peel with the milk. Fol 1 cup cranberry halves into batter.