Streusel-Topped Blueberry Muffins

 

Ingredients

 

Makes  12 muffins

• 1 1/2 cups plus

• 1/3 cup all purpose flour, divided

• 1/2 cup plus

• 1/3 cup sugar, divided

• 1 teaspoon ground cinnamon

• 3 tablespoons cold butter, cut into small pieces

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup milk

• 1/4 cup butter, melted and slightly cooled

• 1 egg, beaten

• 1 teaspoon vanilla

• 1 cup fresh blueberries

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Method:

1. Preheat oven to 375°F. Grease or paper line 12 (2 1/2-inch) muffin cups; set aside.

2. Combine 1/3 cup flour, 1/3 cup sugar and cinnamon in small bowl. Cut in 3 tablespoons butter with pastry blender until mixture resembles coarse crumbs; set aside.

3. Combine remaining 1 1/2 cups flour, 1/2 cup sugar, baking powder and salt in large bowl.

4. Combine milk, 1/4 cup melted butter, egg and vanilla in small bowl. Stir into flour mixture just until moistened. Fold in blueberries.

5. Spoon evenly into prepared muffin cups. Sprinkle reserved topping over top of each muffin.

6. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool completely.