CINNAMON STREUSEL BLUEBERRY MUFFINS

 

  • Cooking Time: 25 min.
  • Servings: 12
  • Preparation Time: 10 min.

Ingredients

  • For streusel: 5 Tbls unsalted butter, melted and cooled
  • 1/2 c. flour
  • 1/2 c. rolled oats
  • 1/2 c. sugar
  • dash of cinnamon
  • For muffin batter: 6 Tbls. unsalted butter, melted and cooled
  • 1 c. packed light brown sugar
  • 1/2 c. milk (I used vanilla soy)
  • 1 large egg
  • 1 1/2 c. all purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 c. blueberries

Directions

  • Preheat oven to 400 degrees and line a muffin tin with 12 paper liners.
  • Mix streusel ingredients with fingers until moist and crumbly. Set aside.
  • Whisk together egg, brown sugar, butter and milk and set aside.
  • Whisk together flour, baking powder, cinnamon and salt in a large bowl.
  • Add wet ingredients and stir to combine.
  • Fold in blueberries.
  • Divide evenly among muffin cups.
  • Top with streusel.
  • Bake 25 minutes our until lightly browned.
  • Cool on a wire rack.

Notes

adapted from The Best of Gourmet: Sixty-five Years, Sixty-five Favorite Recipes

Categories: Muffin 

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