Blueberry Streusel Muffins Recipe

By pamdabear3383

Ingredients

• 13 ⁄4 cups all-purpose flour
• 1 cup blueberries
• 1 ⁄4 cup yellow cornmeal
• 2 tsp baking powder
• 1 ⁄2 tsp salt
• 3 ⁄4 cup sugar
• 2 large eggs
• 1 ⁄2 cup milk
• 1 ⁄3 cup (5 Tbsp plus 1 tsp) unsalted butter, melted
• 3 Tbsp lemon juice
• Streusel
• 2 ⁄3 cup all-purpose flour
• 1 ⁄3 cup packed light brown sugar
• 1 ⁄2 tsp ground cinnamon
• 1 ⁄4 cup (4 Tbsp) unsalted butter, softened
• Drizzle
• 1 ⁄2 cup confectioners sugar
• 2 to 21 ⁄4 tsp milk

Details

Servings 6
Adapted from womansday.com

Preparation

Step 1

Heat oven to 375°F. Line 6 jumbo-size muffin cups with paper liners or coat with nonstick cooking spray.

2. Make Streusel: With fork or fingers, mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.

3. Place flour in medium bowl. Remove 1 Tbsp and toss with blueberries in a small bowl. To remaining flour, add yellow cornmeal, baking powder and salt; mix well. In another bowl, whisk sugar with eggs, milk, melted butter and lemon juice.

4. Stir wet ingredients into dry ingredients until just blended; fold in blueberries.

5. Spoon about 1⁄2 cup batter into each muffin cup; crumble streusel on top. Bake 30 minutes or until wooden pick inserted in centers comes out clean. Let cool 5 minutes in pan, remove muffins from pan and cool on wire rack.

6. Make Drizzle: Mix 1⁄2 cup confectioners’ sugar and 2 to 21⁄4 tsp milk until smooth and pourable. Drizzle over muffins.

Nutrition Facts
Yield 6 jumbo muffins
Amount Per Serving
Calories 605
Total Fat 21g
Saturated Fat 12g
Cholesterol 120mg
Sodium 417mg
Total Carbohydrates 97g
Dietary Fiber 2g
Protein 9g