Streusel-Topped Blueberry Muffins
Ingredients
The muffins
-
1¾
cups
all-purpose flour
-
2¾
teaspoons
baking powder
-
¾
teaspoon
table salt
-
½
cup
sugar
-
2
teaspoons
grated orange or lemon peel
-
1
large
egg
-
¾
cup
buttermilk
-
⅓
cup
canola oil
-
1
cup
fresh or frozen blueberries
-
1
tablespoon
flour
-
1
tablespoon
sugar
The streusel topping
-
¼
cup
sugar
-
2½
tablespoons
flour
-
½
teaspoon
cinnamon
-
1½
tablespoons
butter
Instructions
- Preheat the oven to 400°F and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, combine flour, baking powder, salt, sugar, and citrus peel.
- Make a well in the center of the dry mixture.
- In a smaller bowl, whisk together the egg, buttermilk, and oil, then add to the dry ingredients and stir until moistened.
- In a small bowl, mix the remaining flour and sugar, then toss the blueberries in this mixture until coated.
- Gently fold the blueberry mixture into the batter.
- Spoon the batter into the lined muffin tins, filling them ⅔ full.
- For the streusel topping, combine sugar, flour, and cinnamon, then cut in the butter until crumbly.
- Sprinkle the streusel over the batter and bake for 18-20 minutes until golden.
- Allow to cool in the pan for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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