Blueberry Muffins with Streusel Topping
PREP TIME: 10 min
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COOK TIME: 18 min
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YIELD: 12 muffins |
INGREDIENTS:
| TOPPING | 1 cup blueberries |
| 2 tbsps. White Lily® Enriched Bleached Self-Rising Flour | 2 cups White Lily® Enriched Bleached Self-Rising Flour |
| 2 tbsps. sugar | 1/3 cup sugar |
| 1 tbsp. butter softened | 3/4 cup milk |
| MUFFINS | 1 large egg lightly beaten |
| Crisco® Original No-Stick Cooking Spray | 1/4 cup Crisco® Pure Vegetable Oil |
- TOPPING
- 2 tablespoons White Lily® Enriched Bleached Self-Rising Flour
- 2 tablespoons sugar
- 1 tablespoon butter, softened
- MUFFINS
- 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, lightly beaten
- 1/4 cup Crisco® Pure Vegetable Oil
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PREPARATION DIRECTIONS:
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TOPPING
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1.
COMBINE 2 tablespoons flour, 2 tablespoons sugar and butter until crumbly. Set aside.
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MUFFINS
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1.
HEAT oven to 400ºF. Spray bottoms only of 12 muffin cups lightly with no-stick cooking spray or line with paper baking cups.
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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.
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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).
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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.
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5.
BAKE 15 to 18 minutes or until golden brown.
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