A friend loved these blueberry muffins and asked me to email her the recipe. As long as I had to type the whole durn thing out, I thought I'd post it here and share with all of my quilty friends. Enjoy!
Leslie & The Furbabies in MO.
Blueberry Streusel Muffins
1 cup milk 1/4 cup vegetable oil 1/2 teaspoon vanilla 1 large egg 2 cups all purpose or whole wheat flour 1/3 cup granulated sugar (I use 1/2 cup) 3 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or canned (drained) or thawed frozen blueberries (I use 2 cups)
- Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin pans with shortening or use paper baking cups.
- Prepare Streusel Topping- set aside.
- Beat milk, oil, vanilla and egg in large bowl. Stir in flour, sugar, baking powder, and salt all at once; just until flour is moistened (batter will be lumpy). Gently fold in blueberries. Divide batter evenly amoung muffin cups. Sprinkle each with about 2 teaspoons of topping.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.
Streusel Topping
2 tablespoons firm (cold) stick butter or margarine 1/4 cup all purpose flour 2 tablespoons packed brown sugar 1/4 teaspoon ground cinnamonCut butter into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing two knives, until crumbly. (I use a double recipe of the topping cuz I like lots of streusel on top!)
Apple-Cinnamon Streusel Muffins
Omit blueberries. Stir 1 cup shredded apple with milk. Stir 1/2 teaspoon ground cinnamon with the flour. Bake 25 to 30 minutes.
Cranberry Orange Streusel Muffins
Omit blueberries. Stir in 1 tablespoon grated orange peel with the milk (zest of 1 large orange). Fold 1 cup cranberry halves (or 1 six ounce package of dried cranberries like Craisins) into batter. Top with Streusel topping if desired.