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      RECIPE TITLE "Blueberry Streusel Muffins"
    Source: Cook's Country
    Courtesy of: Cooks Online forum

    yields makes 12 time---difficulty easy

     

      RECIPE INGREDIENTS

    Streusel
    1-1/4 cups all-purpose flour
    1/3 cup packed dark brown sugar
    1/3 cup granulated sugar
    1/2 tsp ground cinnamon
    pinch of salt
    7 Tbsp unsalted butter, melted

    Muffins
    4 Tbsp unsalted butter, melted and cooled slightly
    Extra butter for preparing muffin tin
    2 cups all-purpose flour, plus extra for preparing muffin tin
    1 large egg
    1 tsp vanilla extract
    1 cup granulated sugar
    1 tsp grated lemon zest
    1/2 cup buttermilk
    1 Tbsp baking powder
    1/2 tsp salt
    1 1/2 cups frozen blueberries

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    For the streusel
    Combine flour, sugars, cinnamon and salt in bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.

    For the muffins
    Adjust oven rack to middle position and heat oven to 375. Grease and flour 12-cup muffin tin. Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter, add buttermilk and whisk until combined.

    Reserve 1 Tbsp flour. Whisk remaining flour, baking powder and salt in large bowl. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.

    Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center of muffin comes out with few dry crumbs attached, 23 to 27 minutes.

    Cool muffins in tin for 20 minutes, then carefully transfer muffins to rack to cool completely. Muffins can be stored in airtight container at room temperature for 3 days.)

    Note: To prevent a streaky batter, leave the blueberries in the freezer until the last possible moment.


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