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Blueberry Streusel Muffins

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By Betty Crocker Kitchens
Updated Aug 14, 2006
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Who needs a bakery when you can whip up these breakfast treats at home?

Blueberry Streusel Muffins

  • Prep Time 10 min
  • Total 35 min
  • Servings 12
  • Ingredients 13
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Ingredients

Cinnamon Streusel Topping

  • 1/4 cup Gold Medal™ all-purpose or whole wheat flour
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons firm butter or margarine

Muffins

  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 1 egg
  • 2 cups Gold Medal™ all-purpose or whole wheat flour
  • 1/3 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or canned (drained) blueberries
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups. In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
  • Step 
    2
    In large bowl, beat milk, oil, vanilla and egg until well blended. Stir in 2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons streusel topping.
  • Step 
    3
    Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.

Nutrition

165 Calories
7 g Total Fat
3 g Protein
24 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Muffin
Calories
165
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
25 mg
Sodium
250 mg
Potassium
70 mg
Total Carbohydrate
24 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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