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Blueberry Muffins
Description:
Shortcake-like muffins with blueberries and a streusel topping.
Yield: 8 Muffins
|
Muffin
| Qty |
Unit |
Ingredient |
| 1 1/2 |
c. |
Flour |
| 3/4 |
c. |
Sugar |
| 1/2 |
tsp. |
Salt |
| 2 |
tsp. |
Baking Powder |
| 1/3 |
c. |
Vegetable Oil |
| 1 |
|
Egg (lightly beaten) |
| 1/3 |
c. |
Milk |
| 1 |
c. |
Blueberries |
Directions:
- Grease or line muffin pan
- Sift together flour, sugar, salt, and baking powder
- Combine vegetable oil and egg in a 1 c. measuring cup
- Fill remainder of measuring cup with milk
- Add wet ingredients to the dry and mix just until combined
- Gently fold in blueberries
- Fill muffin cups to the top
- Sprinkle topping generously over muffins (recipe below)
- Bake at 400 F. for 20 to 25 minutes
Topping
| Qty |
Unit |
Ingredient |
| 1/3 |
c. |
Flour |
| 1/2 |
c. |
Sugar |
| 1/4 |
c. |
Butter (cold, cubed) |
| 1 1/2 |
tsp. |
Ground Cinnamon |
Directions:
- Combine all ingredients in a food processor
- Pulse just until the largest butter chunks are pea-sized
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Copyright 2005-2009, Kevin Worcester
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