Blueberry Muffins with Streusel Topping

Prep Time:
10 min
Cook Time:
18 min
Total Time:
40 min
Yield:
12 muffins

Ingredients

TOPPING

  • 2 tablespoons White Lily® Enriched Bleached Self-Rising Flour
  • 2 tablespoons sugar
  • 1 tablespoon butter, softened

MUFFINS

  • Crisco® Original No-Stick Cooking Spray
  • 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

Instructions

TOPPING

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

MUFFINS

  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.

Nutrition

Serving Size (1/12), Calories 180 (Calories from Fat 60), Total Fat 7g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 20mg, Sodium 290mg, Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 9g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 2%, Calcium 10%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

To make pie pastries, add liquid to flour-shortening mixture 1 tablespoon at a time. Gently toss with a fork.

Baking Tip

To quickly bring eggs to room temperature, dip them in a bowl of warm water. Cut butter into small chunks and let stand at room temperature 15 minutes to soften.