May 07, 2011

You have been warned....

Don't let this innocent looking muffin fool you. Its good, I mean really good,,,,,,seriously good. You wont want to eat just one. And I made them big. Trust me, you will still want another.....remember, you have been warned. lol

Streusel-Topped Blueberry Muffins

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
grated peel of one orange
1 large egg
1c. buttermilk
1/3 c. oil
1 tsp. vanilla
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar 

Streusel Topping
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preheat oven to 400 degrees.

In a muffin pan that makes 6  large Texas size muffins, wipe the cups with some soft butter to ease removal.

Lightly spoon the flour into measuring cups and level  with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 6 large muffins.

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