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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