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HOT PICKS:: |
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The Editor’s Choice |
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©2007 The Savvy Homemaker, Inc. All rights reserved. |
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CHOCOLATE :: |
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VANILLA :: |
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MAKE AHEAD :: |
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SUPER SIMPLE :: |
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SPICY :: |
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KID FRIENDLY :: |
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GIFT QUALITY TREATS :: |
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FAMILY FAVORITES :: |
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INSTANT GOURMET :: |
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FOOD FACTS :: |
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EXPERT TECHNIQUES :: |
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QUICK-N-TASTY :: |
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INTERNATIONAL :: |
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RECIPE OF THE DAY :: |
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Dessert :: |
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. . . ˜–—™ . . . |
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STREUSEL TOPPED GOURMET BLUEBERRY MUFFINS This is a really moist muffin if you don't overwork the batter. You may never want to eat a boxed blueberry muffin again. Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 tablespoons all-purpose flour 1 1/2 cups fresh blueberries 1/2 cup butter 3/4 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/4 teaspoon lemon zest 1/2 cup milk 2 tablespoons all-purpose flour 5 tablespoons white sugar 1/2 teaspoon ground cinnamon 2 tablespoons butter, diced Method: 1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. 2. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter) 3. In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. 4. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups. 5. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups. 6. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. NOTE: These muffins freeze successfully, and re-heat in the microwave very well.
Servings Per Recipe: 12 NUTRITIONAL Calories: 267 Total fat: 10.9g Cholesterol: 62mg Sodium: 293mg Total Carbs: 38.8g Dietary fiber: 1.2g Protein: 4g
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