Blueberry Streusel Muffins

Name: Blueberry Streusel Muffins
Yield: 12 large muffins
Ingredients: 2 1/2 cups (625 mL) all-purpose flour; 1 1/4 cups (310 mL) sugar; 1 tbsp (15 mL) baking powder; 1 cup (250 mL) butter; 1/2 tsp (2 mL) ground cinnamon; 3/4 cup (180 mL) Milk; 2 eggs; 1 1/2 tsp (7 mL) vanilla extract; 2 cups (500 mL) fresh or frozen blueberries

This recipe is taken from the 1993 Milk Calendar. These cake-like muffins are sure to become a favourite family treat. If you are using frozen blueberries, do not defrost before stirring into the batter.

Prep: 10 min
Cooking: 30 min - 35 min

Yields 12 large muffins

Ingredients

2 1/2 cups (625 mL) all-purpose flour
1 1/4 cups (310 mL) sugar
1 tbsp (15 mL) baking powder
1 cup (250 mL) butter
1/2 tsp (2 mL) ground cinnamon
3/4 cup (180 mL) Milk
2 eggs
1 1/2 tsp (7 mL) vanilla extract
2 cups (500 mL) fresh or frozen blueberries

READY FOR REWARDS?

Preparation

Combine flour with sugar and baking powder in a large bowl. Cut in butter until it is in tiny pieces. Remove 3/4 cup (180 mL) of this mixture to a small bowl. Stir in cinnamon. Reserve.

Combine milk with eggs and vanilla extract and add to flour mixture in the large bowl. Stir just until moistened. Stir blueberries in gently. Spoon batter into 12 large buttered or paper-lined muffin cups. Sprinkle each with the reserved cinnamon/crumb mixture.

Bake 30 to 35 min in a preheated 350 °F (180 °C) oven. Cool 5 to 10 min before removing from pan.