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Sunday, November 21

Blueberry streusel muffins

Flour, baking/cake
1 ½ cups
Baking powder
2 teaspoons
½ teaspoon
Butter, softened
6 tablespoons
Sugar, light brown
½ cup
1 teaspoon
½ cup
Blueberries, fresh or frozen,
rinsed and drained
1 ½ cups
Lemon zest
1 tablespoon
Sugar, brown
2 tablespoons
¼ teaspoon
Walnuts, chopped
¼ cup
  1. Preheat oven to 400°F.
  2. Sift flour, baking powder, and salt on to a sheet of wax paper.
  3. In a large bowl, cream 4 tablespoons of butter with sugar until it’s fluffy; beat in egg and vanilla.
  4. Stir in flour mixture, alternately with milk; fold in blueberries and lemon zest.
  5. Place paper baking cups into a 12-cup muffin pan; spoon batter into cups, filling each about 2/3 full.
  6. For topping, in a small saucepan, melt butter; remove from heat, and stir in brown sugar, cinnamon, and walnuts; sprinkle evenly over muffin batter.
  7. Bake 20 minutes, or until top springs back when lightly pressed with fingertips.
  8. Remove muffins from pan, and cool on a wire rack.
Recipe from

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