Blueberry Muffins with Streusel Topping

Prep Time: 10 min
Cook Time: 18 min
Makes: 12 muffins

Ingredients:

Crisco® Original No-Stick Cooking Spray (optional)
TOPPING
2 tablespoons White Lily® Self-Rising Flour
2 tablespoons sugar
1 tablespoon butter, softened
MUFFINS
1 cup blueberries
2 cups White Lily® Self-Rising Flour
1/3 cup sugar
3/4 cup milk
1 large egg, lightly beaten
1/4 cup Crisco® Pure Vegetable Oil

Instructions:

1.HEAT oven to 400ºF. Spray bottoms only of 12 muffin cups lightly with no-stick cooking spray or line with paper baking cups.
 TOPPING
1.COMBINE 2 tablespoons flour, 2 tablespoons sugar and butter until crumbly. Set aside.
 MUFFINS
1.RINSE, drain, and thoroughly dry blueberries on paper towels. Combine flour and sugar in small bowl. Toss blueberries in 1/4 cup flour mixture.
2.WHISK milk, egg and oil together in small bowl until blended. Add liquid ingredients to remaining flour mixture; stir 5 to 7 strokes (batter will not be completely mixed).
3.FOLD in floured blueberries. Stir only until ingredients are moistened. Batter will be lumpy (do not overmix). Fill muffin cups 2/3 to 3/4 full with batter. Sprinkle with streusel topping.
4.BAKE 15 to 18 minutes or until golden brown.