Blueberry Muffins with Streusel Topping

Blueberry Muffins with Streusel Topping
Photo by Oxmoor House

Ingredients

  • 1 cup fresh or frozen blueberries
  • 1/3 cup vegetable oil
  • 1 teaspoon grated lemon rind
  • 1 tablespoon sugar
  • ¾ cup milk
  • ½ cup finely ground or sifted stone-ground blue, white, or yellow cornmeal
  • 1 tablespoon all-purpose flour
  • + 35 more ingredients
    • 1 cup fresh or frozen blueberries
    • 1 tablespoon sugar
    • ¼ cup sugar
    • 1 tablespoon sugar
    • 1/3 cup vegetable oil
    • 1 tablespoon baking powder
    • ½ cup sugar
    • 1 large egg, lightly beaten
    • 1 teaspoon grated lemon rind
    • ¼ cup sugar
    • 1 ¼ cups all-purpose flour
    • 1 tablespoon all-purpose flour
    • ½ cup sugar
    • Cooking spray
    • Cooking spray
    • Cooking spray
    • Cooking spray
    • 2 ½ tablespoons all-purpose flour
    • ¾ teaspoon salt
    • ¾ teaspoon salt
    • ¾ cup milk
    • 1 teaspoon grated lemon rind
    • ½ cup finely ground or sifted stone-ground blue, white, or yellow cornmeal
    • 1 tablespoon baking powder
    • 1 ½ tablespoons butter
    • ¼ teaspoon ground cinnamon
    • 1 large egg, lightly beaten
    • 1 ¼ cups all-purpose flour
    • 2 ½ tablespoons all-purpose flour
    • 1 tablespoon sugar
    • 1 ¼ cups all-purpose flour
    • 2 ½ tablespoons all-purpose flour
    • ¼ cup sugar
    • 1 ½ tablespoons butter
    • ¼ teaspoon ground cinnamon

Preheat oven to 400°. Combine 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon in a bowl; cut in butter with a pastry blender or fingertips until mixture is crumbly. Set aside. Combine 1 1/4 cups flour and next 5 ingredients in a medium bowl until well blended; make a well in center of mixt...

View full recipe at My Recipes

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