Blueberry Muffins With Streusel Topping

These classic muffins have a delicious crumbly topping and are perfect in the morning or for an easy snack.

 

 

Blueberry Muffins With Streusel Topping
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Recipe type: Breakfast, Snack
Author: Shelf Reliance
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 18
These classic muffins have a delicious crumbly topping and are perfect in the morning or for an easy snack.
Ingredients
  • 1 1⁄2 c thrive freeze dried blueberries
  • 3⁄4 c butter, divided
  • 1 3⁄4 c thrive white sugar, divided
  • 2 thrive whole eggs, prepared
  • 2 1⁄3 c thrive white flour
  • 2 t thrive baking powder
  • 1⁄2 t thrive iodized salt
  • 1⁄2 c thrive powdered milk, reconstituted
  • 1⁄2 t ground cinnamon
Instructions
  1. Place the blueberries in a bowl and pour hot tap water over them to barely cover.
  2. Leave to sit for 10 minutes or until reconstituted, stirring occasionally, and then drain the water.
  3. While blueberries are rehydrating, add 1/2 c butter and 1 1/4 c white sugar to a mixing bowl.
  4. Cream together until smooth.
  5. Combine beaten eggs, 2 c flour, baking powder, and salt, then stir into creamed mixture alternately with milk.
  6. Fold in drained blueberries.
  7. Fill greased or paper-lined muffin cups two-thirds full.
  8. In a small bowl, combine cinnamon with remaining sugar (1/2 c) and flour (1/3 c).
  9. Cut in remaining butter (1/4 c) until crumbly.
  10. Sprinkle over muffins.
  11. Bake muffins at 375 degrees for 15-20 minutes or until an inserted toothpick comes out clean.
  12. Cool for 5 minutes before removing from pans to wire racks.
  13. Serve muffins warm.
Notes

This recipe makes great mini muffins but be careful not to overfill the tins or they will overflow. I’d cut down the topping by about half too.

 

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