Preparation:
This blueberry muffin recipe was a winner at the Illinois State Fair. 1/4 teaspoon ground cinnamon Heat oven to 400 degrees. Prepare Streusel Topping. Grease bottoms only of 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or line with paper baking cups. Beat milk, oil, vanilla and egg.
Stir in flour, sugar, baking powder and salt all at once until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons Streusel Topping.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. *If using self-rising flour, omit baking powder and saltSTREUSEL TOPPINGMix all ingredients until crumbly.To Microwave: Prepare batter and Streusel as directed. Spoon batter into 6 paper baking cups in microwavable muffin ring, filling each three-fourths full. Sprinkle with Streusel Topping. Microwave uncovered on high 2 minutes to 3 minutes 30 seconds, rotating ring 1/4 turn every minute, until wooden pick inserted in center comes out clean (edges of muffins may appear slightly moist). Cool 1 minute; remove from ring. Repeat with remaining batter and Streusel Topping. |
