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Streusel Topping milk vegetable oil egg flour sugar baking powder salt blueberries Streusel Topping all-purpose brown sugar ground cinnamon butter shortening
Viewed: 75 - Published at: 5 years agoIngredients
- 1 streusel topping (recipe follows)
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 cup all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh, canned (drained), or frozen blueberries
- 1 streusel topping
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 tsp ground cinnamon
- 2 tbsp firm butter or stick margarine
- tbsp shortening
Method
- preheat oven to 400F.
- grease bottom only of 12 medium muffin cups, 2 1/2x 1 1/4 inches, with shortening, or line with paper baking cups.
- make the streusel topping and set aside.
- (mix flour, brown sugar and cinnamon in a medium bowl.
- then cut in butter, using a pastry blender or crisscrossing two knives, until crumbly).
- set topping aside.
- beat milk, oil and egg in a large bowl with a fork or wire whisk.
- stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy).
- Fold in blueberries.
- divide batter evenly among muffin cups.
- sprinkle each with about 1 tablespoon of streusel topping.
- bake 20 to 25 minutes or until golden brown.
- if baked in greased pan let stand about 5 minutes in pan, then remove pan to wire rack.
- if baked in paper baking cups, immediately remove from pan to wire rack.
- serve warm if desired.
- ** if using self rising flour, omit baking powder and salt.
