Streusel Topped Blueberry Muffins Best Dishes

Friday, January 16, 2015

Streusel Topped Blueberry Muffins

"This is a honestly wet muffin in case you don't overwork the batter. I'm a 'muffin snob' and I discover myself making this same recipe again and again once more! You'll by no means want to make a boxed blueberry muffin once more."

Ingredients :

2 cups all-purpose flour
2 teaspoons baking powder
half teaspoon salt
1 half tablespoons all-purpose flour
1 1/2 cups sparkling blueberries
half of cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
half cup milk
2 tablespoons all-purpose flour
five tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced

Instructions :

Prep : 20M	Cook : 12M	Ready in : 45M

Preheat oven to 375 ranges F (one hundred ninety tiers C). Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to two tablespoons flour over blueberries, and set aside. (This easy trick will hold you from having "pink" batter)
In a massive bowl, beat half of cup butter with 3/four cup sugar till light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry components alternately with milk. Fold in blueberries. Remember, fold lightly, do not stir. Spoon batter into organized cups.
Combine 2 tablespoons flour, 5 tablespoons sugar ,and half teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender till mixture resembles path crumbs. Sprinkle over batter in muffin cups.
Bake in the preheated oven for 20 to 25 mins, or until a toothpick inserted in middle of a muffin comes out smooth. Cool in pans on twine rack. These muffins freeze clearly well, and re-warmness within the microwave successfully. Hope you revel in!!

Notes :

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