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Dish of 11 Apr 2010
BLUEBERRY MUFFINS
12 servings
These moist blueberry muffins are topped with a super streusel that add a lovely crunch. The muffins freeze well and really hit the spot, mid morning, with a cup of steaming coffee.
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These moist blueberry muffins are topped with a super streusel that add a lovely crunch. The muffins freeze well and really hit the spot, mid morning, with a cup of steaming coffee.
Pre-heat the oven to 180¢ªC (350 ¢ª F). Grease a 12 cup muffin tin.
1. Make the muffin batter. Cream the butter and sugar. Beat in the egg and vanilla. Beat very well.
2. Sift the dry ingredients. Fold into the creamed butter mixture alternately with the cup of milk until just combined. Fold in the blueberries.
3. Fill the prepared muffin cups two thirds full.
4. Make the streusel topping. Combine the sugar, flour and cinnamon. Add the cold butter, cut into tiny dice. Cut in the butter until crumbly. Sprinkle the streusel over the muffins. Bake for 25 minutes and cool for 5minutes before removing them from the tin. Serve warm.
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