Blueberry Streusel Muffins

Course Desserts & Sweets
Prep. Time 10 mins
Cooking Time 30 - 35 mins
Yields 12 large muffins

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

2 1/2 cups (625 ml) all-purpose flour

1 1/4 cups (310 ml) sugar

1 tbsp (15 ml) baking powder

1 cup (250 ml) butter

1/2 tsp (2 ml) ground cinnamon

3/4 cup (180 ml) milk

2 eggs

1 1/2 tsp (7 ml) vanilla extract

2 cups (500 ml) fresh blueberries or

frozen

Instructions

Combine flour with sugar and baking powder in a large bowl. Cut in butter until it is in tiny pieces. Remove 3/4 cup (180 mL) of this mixture to a small bowl. Stir in cinnamon. Reserve.

Combine milk with eggs and vanilla and add to flour mixture in the large bowl. Stir just until moistened. Stir blueberries in gently.

Spoon batter into 12 large buttered or paper-lined muffin cups. Sprinkle each with the reserved cinnamon/crumb mixture.

Bake 30 to 35 min in a preheated 350°F (180°C) oven. Cool 5 to 10 min before removing from pan.

Tips

These cake-like muffins are sure to become a favourite family treat. If you are using frozen blueberries, do not defrost before stirring into the batter.

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Nutritional Info

Per serving

Energy: 348 Calories
Protein: 5 g
Carbohydrate: 45 g
Fat: 17 g
Fibre: 1.5 g
Sodium: 204 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 6 % / 67 mg
Selenium: 21 %
Folate: 17 %
Vitamin A: 17 %
Thiamin: 15 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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Susan
March 13th, 2012

Our family loves these muffins...they've become a family favourite.I've even substituted raspberries or even put half raspberries and half blueberries and they're delicious! I've been making them for a number of years now and have shared the recipe with many friends who have also enjoyed them.I've always noted that the recipe came from a milk calendar and it was the month of February but I wasn't certain of the year.I'm still using the original recipe I pulled from the calendar years ago.Thanks!