Streusel Topped Blueberry Muffins Recipe
These moist muffins are loaded with blueberries and crowned with a sweet streusel topping – a great addition to your quick-bread recipe collection.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Pastry cutter
- Grater
- Colander
- Cooling rack
- Kitchen timer
Ingredients
- 3/4 cup sugar
- 7 1/2 teaspoons Gold Medal™ all-purpose flour
- 1/4 teaspoon ground cinnamon
- 4 1/2 teaspoons cold butter
- 1 1/4 cups Gold Medal™ all-purpose flour
- 1/2 cup finely ground or sifted stone-ground blue, white or yellow cornmeal
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 cup fresh or frozen (do not thaw) blueberries
- 1 tablespoon Gold Medal™ all-purpose flour
- 1 tablespoon sugar
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