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Streusel Topped Blueberry Muffins Recipe Video
|For the streusel topping:|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Light brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Unsalted butter||4 Tablespoon (At room temperature)|
|For the muffins:|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Blueberries/Frozen blueberries||2 1⁄2 Cup (40 tbs)|
Serving size: Complete recipe
Calories 3067 Calories from Fat 1368
% Daily Value*
Total Fat 155 g239.1%
Saturated Fat 94 g470.2%
Trans Fat 0 g
Cholesterol 805.2 mg
Sodium 1483.8 mg61.8%
Total Carbohydrates 415 g138.4%
Dietary Fiber 13.2 g53%
Sugars 344.4 g
Protein 27 g54.2%
Vitamin A 102.6% Vitamin C 60.1%
Calcium 104.3% Iron 41.2%
*Based on a 2000 Calorie diet
1)Preheat oven to 375 degrees. Spray a muffin pan with non-stick cooking spray or line it with baking cups.
2)In a bowl, mix together flour, cinnamon, light brown sugar and unsalted butter. Set aside.
3)In a mixing bowl, mix butter until creamy.
4)Then add sugar and beat until mixture is light and fluffy. Add eggs and beat mixture.
5)Next, add vanilla, baking powder and salt and beat until well combined.
6)Using a spoon, fold in half of the flour. Then fold in half of the milk.
7)Repeat, folding in remaining flour and then remaining milk. Gently fold in blueberries.
8)Place mixture into muffin cups. Mixture will be very thick.
9)Sprinkle on steusel topping.
10)Bake in oven for 15 - 20 minutes, or until golden brown.
11)Serve after they are cool and enjoy!
If you are using chilled blueberries do not forget to thaw before use.