Streusel-Topped Blueberry Muffins

By ccavaletti

Ingredients

• 1-1/2 c + 1/3 c all purpose flour - divided
• 1/2 c + 1/3 c sugar - divided
• 1 tsp ground cinnamon
• 3 Tbsp butter or margarine, cut into small pieces
• 2 tsp baking powder
• 1/2 tsp salt
• 1 c milk
• 1/4 c butter or margarine, melted and slightly cooled
• 1 egg, beaten
• 1 tsp vanilla
• 1 c fresh blueberries

Details

Servings 12

Preparation

Step 1

Preheat oven to 375.
Grease or paper line 12 (2-1/2") muffin cups; set aside.

Combine 1/3 c flour, 1/3 c sugar & cinnamon in a small bowl; mix well. Cut in 3 Tbsp butter with a pastry blender until mixture resembles coarse crumbs; set aside for topping.

Combine remaining 1-1/2 c flour, 1/2 c sugar, baking powder & salt in a large bowl.
Combine milk, 1/4 c melted butter, egg and vanilla in a small bowl until well blended.

Stir into flour mixture just until moistened. (Do not over mix)

Fold in blueberries. Spoon evenly into prepared muffin cups. Sprinkle topping over each muffin.

Bake 20-25 minutes. Remove from pan.

Cool on a wire rack 10 minutes.