Blueberry Muffins with Streusel Topping

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



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


  • 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 Pure Vegetable Oil


  2. COMBINE 2 tablespoons flour, 2 tablespoons sugar and butter until crumbly. Set aside.
  4. HEAT oven to 400ºF. Spray bottoms only of 12 muffin cups lightly with no-stick cooking spray or line with paper baking cups.
  5. 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. 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. 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. BAKE 15 to 18 minutes or until golden brown.


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

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

Baking Tip

When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).

Baking Tip

For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.