Blueberry Streusel Muffins
Preheat oven to 400?F. Grease standard 12-hole muffin pan (2-1/2 x 1-1/4 inch cups) or line with paper baking cups. Combine flour, sugar, baking powder, and salt in a large mixing bowl.Whisk together milk, oil, egg and almond extract. Add to flour mixture and stir just until flour is moistened. Fold in blueberries.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon Fleischmann's® Baking Powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup Mazola® Corn Oil
- 1 egg
- 1/2 teaspoon almond extract
- 1 cup blueberries, fresh OR frozen
Struesel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 2 tablespoons cold butter
Method
Preheat oven to 400?F. Grease standard 12-hole muffin pan (2-1/2 x 1-1/4 inch cups) or line with paper baking cups.
Combine flour, sugar, baking powder, and salt in a large mixing bowl.Whisk together milk, oil, egg and almond extract. Add to flour mixture and stir just until flour is moistened. Fold in blueberries.
Combine the ingredients for the streusel topping in a medium bowl. Using a fork or a pastry cutter, cut the butter until mixture resembles coarse crumbs; set aside.
Divide batter evenly into prepared muffin pan. Sprinkle tops of muffins generously with struesel topping.
Bake 15 to 18 minutes or until a deep golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool.
