My family loves muffins. They are a wonderful way to provide a breakfast for a family on the go, or just to show some love by giving them muffins. So when my sons started asking for blue muffins, I started my quest for a great blueberry muffin. My sons love streusel (or as they call it sugar on top), so that had to be a must as well. This is the first blueberry muffin recipe I attempted and it was wonderful. I found this recipe in the Reader’s Digest Like Grandma Used to Make cookbook.
Blueberry Streusel Muffins
For the streusel topping:1/4 c. firmly packed light brown sugar 2 T. flour 1/2 t. ground cinnamon 1/4 t. ground allspice 1 T. butter or magarine
For the muffins:2 c. flour 1/2 c. sugar 1 T. baking powder 1/8 t. salt 2 large egg whites 1/4 c. milk 3 T. butter, melted 3/4 c. fresh or frozen blueberries (I added a few more than that)
1. Preheat the oven to 400 degrees. Lightly grease 12 regular-size muffin cups, or line 12 muffin cups with paper.
To prepare the streusel topping, in a medium-size bowl, stir together the brown sugar, the
2 T. flour, the cinnamon and allspice. Using a pastry blender or 2 knives, cut in the 1 T. butter until mixture resembles coarse crumbs. Set aside.
2. To prepare the muffins, in a large bowl, stir together the 2 c. flour, the sugar, baking powder, and salt. In another medium-size bowl, combine the egg whites, milk, and 3 T. melted butter. Add to the flour mixture all at once and stir just until combined. Fold in blueberries.
3. Fill each muffin cup about 3/4 full. Sprinkle with the streusel topping. Bake for 20 – 22 minutes or until golden. Serving warm is great. Makes 12 muffins.