Wild Blueberry Muffins Recipe

By KitchenGnome

Ingredients

• STREUSEL TOPPING:
• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 2-1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed

Preparation

Step 1

In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.
Yield: 1 dozen.

Originally published as Wild Blueberry Muffins in Taste of Home
April/May 1995, p59