More comfort food straight from my church centennial cookbook. If I needed to purge all but one cookbook in my home, this is the one I’d keep!
Blueberry Streusel Muffins
- 1/3 c. sugar
- 1/4 c. butter, softened
- 1 egg, beaten
- 1 tsp. vanilla
- 2 1/3 c. flour (I used 1 c. whole wheat)
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 c. milk
- 1 1/2 c. fresh or frozen blueberries
- 1/2 c. sugar
- 1/3 c. flour
- 1 tsp. cinnamon
- 1/4 c. butter
Cream sugar and butter. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in blueberries. Scoop batter into greased muffin tins (or paper-lined tins).
For Streusel: Mix sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over muffins.
Bake at 375° for 25-30 minutes. Makes 12-18 muffins.
I imagine these would be tasty with any berry combo: strawberry, raspberry, blackberry… what’s your favorite berry?
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