Blueberry Muffins with Streusel Topping

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.

• Add to Recipe Box
  Recipe Added