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White Lily

Blueberry Muffins with Streusel Topping

PREP TIME:

10 min

COOK TIME:

18 min

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 softened3/4 cup milk
MUFFINS 1 large egg lightly beaten
Crisco® Original No-Stick Cooking Spray 1/4 cup Crisco® Pure Vegetable Oil

PREPARATION DIRECTIONS:

  1.  
    TOPPING

  2. 1.
    COMBINE 2 tablespoons flour, 2 tablespoons sugar and butter until crumbly. Set aside.

  3.  
    MUFFINS

  4. 1.
    HEAT oven to 400ºF. Spray bottoms only of 12 muffin cups lightly with no-stick cooking spray or line with paper baking cups.

  5. 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.

  6. 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).

  7. 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.

  8. 5.
    BAKE 15 to 18 minutes or until golden brown.