Prep Time: 10 min
Cooking Time: 18 min
Makes: 12 muffins
2 tablespoons White Lily® Enriched Bleached Self-Rising Flour
2 tablespoons sugar
1 tablespoon butter
Crisco® Original No-Stick Cooking Spray (optional)
1 cup blueberries
2 cups White Lily® Enriched Bleached Self-Rising Flour
1/3 cup sugar
3/4 cup milk
1 large egg
1/4 cup Crisco® Pure Vegetable Oil
|1.||COMBINE 2 tablespoons flour, 2 tablespoons sugar and butter until crumbly. Set aside.|
|1.||HEAT oven to 400ºF. Spray bottoms only of 12 muffin cups lightly with no-stick cooking spray or line with paper baking cups.
|2.||RINSE, drain, and thoroughly dry blueberries on paper towels. Combine flour and sugar in small bowl. Toss blueberries in 1/4 cup flour mixture. |
|3.||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). |
|4.||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.|
|5.||BAKE 15 to 18 minutes or until golden brown. |
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