muffins | Colleen In The Kitchen

Blueberry Streusel Muffins

Posted On September 18, 2009

1/3 cup sugar In a mixing bowl, cream sugar and butter.

1/4 cup butter or margerine, softened Add egg; mix well. Combine flour,baking

1 egg, beaten powder and salt: add to the creamed mix-

2 1/3 cups flour ture alternately with milk. Stir in vanilla.

4 tsp. baking powder Fold in blueberries. Fill 12 greased or pa-

1/2 tsp. salt per-lined muffin cups 2/3 full. In a small

1 cup milk bowl, combine sugar, flour and cinnamon;

1 tsp. vanilla cut in butter until crumbly. Sprinkle over

1 1/2 cups fresh or frozen blueberries muffins. Bake at 375 degrees for 25 -30

minutes or until browned.

STREUSEL:

1/2 cup sugar

1/3 cup flour

1/2 tsp. cinnamon

1/4 cup butter or margerine

BARB’S COFFEECAKE VERSION

I followed the above recipe with the following ingredients:

1/2 cup Splenda Follow above directions. Pour batter into

3/8 cup butter (6 tbsp.) greased 13×9 pan and sprinkle with top-

3/8 cup egg substitute ping. Bake at 375 degrees for 40-45 min.

3 1/2 cups flour

2 tbsp. baking powder

3/4 tsp. salt

1 1/2 cups nonfat milk

1 1/2 tsp. vanilla

4 cups fresh blueberries

STRUESEL:

1/2 cup sugar

1/4 cup Splenda

1/2 cup flour

1 tsp. cinnamon

3/8 cup butter (6 tbsp.)

Enjoy!