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Blueberry Streusel Muffins Recipe
|Blueberries||1 1⁄2 Cup (24 tbs) (Fresh / Frozen, Thawed)|
|Baking powder||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|All purpose flour||2 1⁄3 Cup (37.33 tbs)|
Serving size: Complete recipe
Calories 2087 Calories from Fat 542
% Daily Value*
Total Fat 62 g94.7%
Saturated Fat 35.2 g175.9%
Trans Fat 0 g
Cholesterol 355 mg
Sodium 2722.8 mg113.5%
Total Carbohydrates 341 g113.7%
Dietary Fiber 14.6 g58.3%
Sugars 102.5 g
Protein 46 g91.9%
Vitamin A 40.1% Vitamin C 36%
Calcium 185.2% Iron 98%
*Based on a 2000 Calorie diet
Add egg, beating well.
Combine 2 1/3 cups flour, baking powder, and salt; add to creamed mixture alternately with milk, stirring well after each addition.
Stir in vanilla extract, and fold in blueberries.
Spoon batter into greased muffin pans, filling two thirds full.
Combine 1/2 cup sugar, 1/3 cup flour, and cinnamon; cut in 1/4 cup butter with a pastry blender until mixture resembles crumbs.
Sprinkle on top of muffin batter.
Bake at 375° for 25 to 30 minutes or until golden brown.
Remove from pans immediately.