Country Style Blueberry Muffins Recipe
Ingredients
| All purpose flour | 2 Tablespoon (Topping) | |
| 2 tablespoons quick-cooking rolled oats | ||
| 2 tablespoons packed light brown sugar | ||
| Ground cinnamon | 1/2 Teaspoon (Topping) | |
| 1 tablespoon cold unsalted butter or margarine, cut into small pieces | ||
| Muffins | ||
| All purpose flour | 1 1/2 Cup (16 tbs) (Topping) | |
| Baking powder | 2 Teaspoon (Topping) | |
| Salt | 1/2 Teaspoon (Topping) | |
| Egg | 1 (Topping) | |
| Sugar | 1/2 Cup (16 tbs) (Topping) | |
| 3 tablespoons nonfat vanilla yogurt | ||
| Canola oil | 1 Tablespoon (Topping) | |
| Vanilla | 1 Teaspoon (Topping) | |
| Skim milk | 1/2 Cup (16 tbs) (Topping) | |
| 1/2 teaspoon grated lemon rind (optional) | ||
| Blueberries | 1 1/2 Cup (16 tbs) (Topping) | |
Directions
To make the topping: In a small bowl, stir together the flour, oats, brown sugar, and cinnamon.
Cut in the butter or margarine until the mixture resembles coarse meal.
To make the muffins: Preheat the oven to 400°F.
Coat a 12-cup muffin pan with no-stick spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, combine the egg, sugar, yogurt, oil, and vanilla.
Using an electric mixer, beat on medium-high for 2 minutes.
Reduce the speed to low and alternately beat in the flour mixture and the milk in 4 additions, ending with the milk.
Beat just until combined.
Stir in the lemon rind (if using).
Fold in the blueberries.
Divide the batter evenly among the muffin cups, filling them about two-thirds full.
Top each muffin with 1 teaspoon of the topping.
Bake for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool on a rack for 5 minutes, then remove the muffins from the pan.
Cut in the butter or margarine until the mixture resembles coarse meal.
To make the muffins: Preheat the oven to 400°F.
Coat a 12-cup muffin pan with no-stick spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, combine the egg, sugar, yogurt, oil, and vanilla.
Using an electric mixer, beat on medium-high for 2 minutes.
Reduce the speed to low and alternately beat in the flour mixture and the milk in 4 additions, ending with the milk.
Beat just until combined.
Stir in the lemon rind (if using).
Fold in the blueberries.
Divide the batter evenly among the muffin cups, filling them about two-thirds full.
Top each muffin with 1 teaspoon of the topping.
Bake for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool on a rack for 5 minutes, then remove the muffins from the pan.
Chef
