Ingredients
-
1
-
1/2
-
2
-
1/2
-
1/4
-
3/4
-
3/4
-
1/2
-
2
-
1
-
2
-
1/4
-
3
-
1/2
-
1/4
Directions
Blueberry Streusel Muffins, I found several blueberry streusel muffins here, but none like this one most had lemon zest in them, and I am just not a fan of lemon zest in my blueberry muffins So, I decided to post mine as well Sometimes I add a few sliver almonds to the streusel topping, but I really prefer it as posted , Fabulous! Just loved the topping used fresh blueberries and these turned out perfectly I did use muffin liners and also sprayed with no-stick spray Therse were devoured at breakfast and I’ll definitely make them again , Delicious and easy to make (I especially like that this recipe makes 1 1/2 dozen muffins, six in the freezer and 12 for breakfast!) We probably used a bit more whole wheat than white flour with wonderful results! Thanks for sharing!
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Steps
|
1
Done
|
Combine 1 Cup All-Purpose Flour, Whole Wheat Flour, Baking Powder, Baking Soda, 1/4 Tsp Salt, and 3/4 Cups Sugar in a Large Bowl; Stir Well. Make a Well in the Center of the Flour Mixture. |
|
2
Done
|
Combine the Buttermilk, 1/2 Cup Melted Butter, Eggs, and Vanilla, Beating Well With a Wire Whisk. Add to the Flour Mixture, Stirring Just Until the Dry Ingredients Are Moistened. Gently Fold in the Blueberries. Spoon the Batter Into Paper-Lined Muffin Pans, Filling 2/3 Full. |
|
3
Done
|
Combine 1/4 Cup Sugar, 3 Tbsp Flour, Cinnamon, and 1/4 Tsp Salt. Cut in 1 Tbsp Butter With a Pastry Blender Until the Mixture Resembles Coarse Meal. Sprinkle Mixture Evenly Over the Batter. |
|
4
Done
|
Bake at 375 Degrees For 20 to 25 Minutes or Until Golden. Remove from Pans Immediately and Cool on a Wire Rack. |
