2540
Ingredients
- 1/4 cup butter, softened
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2-1/3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1-1/2 cups fresh or frozen blueberries
- STREUSEL:
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter
Directions
- In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
- Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes, 43 minutes for Jumbo or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen Or 6 jumbo as shown in the picture.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
