Blueberry Streusel Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Why make blueberry muffins from a box when you've got the ingredients for homemade in your pantry? These moist muffins with their sweet crunchy topping blow the cardboard box stuff out of the water! Ingredients:
2 cups self-rising flour |
1/3 cup sugar |
1 large egg, lightly beaten |
3/4 cup milk |
1/4 cup vegetable oil |
1 cup fresh or frozen blueberries |
1/4 cup firmly packed brown sugar |
2 tablespoons self-rising flour |
1 tablespoon butter |
1/4 cup chopped almonds (optional) |
Directions:
1. Preheat the oven to 400°. Combine the 2 cups flour and 1/3 cup sugar in a large bowl; set aside 2 tablespoons flour mixture. Make a well in center of remaining mixture.
2. Combine egg, milk, and oil; add to dry ingredients in bowl. Stir just until dry ingredients are moistened.
3. Combine blueberries and reserved 2 tablespoons flour mixture; toss gently. Fold blueberries into batter; spoon into greased muffin pans, filling 3/4 full.
4. Combine brown sugar and remaining 2 tablespoons flour; cut in butter with pastry blender until mixture is crumbly. Stir in chopped almonds, if desired. Sprinkle mixture over batter. Bake at 400° for 18 minutes or until lightly browned. Remove from pans immediately.
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