Title: Blueberry Streusel Muffins
Categories: Muffins
Yield: 12 Servings
| FROM JONI'S KITCHEN |
| 1/3 | c | Sugar |
| 1/4 | c | Butter or margarine; softene |
| 1 | | Egg; beaten |
| 2 1/3 | c | Flour |
| 4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Milk |
| 1 | ts | Vanilla |
| 1 1/2 | c | Blueberries; fresh or frozen |
| | | ***streusel*** |
| 1/2 | c | Sugar |
| 1/3 | c | Flour |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Butter or margarine |
Recipe by: Sue Klapper Preparation Time: 0:25 In a mixing bowl, cream sugar
and butter. Add egg; mix well. Combine flour, baking powder and salt; add
to the creamed mixture alternately with milk. Stir in vanilla. Fold in
blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full.
In a small bowl, combine sugar, flour and cinnamon; cut in butter until
crumbly. Sprinkle over muffins. Bake at 375 for 25 to 30 minutes or until
browned.
Source: Taste of Home; Feb./March 1995.