Thursday, July 28, 2011

Blueberry Cinnamon Streusel Muffins

Ingredients for muffins:
3 cups minus 2 T flour
1 teaspoon baking soda
2 teaspoon baking powder
big pinch of salt
dash of nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt
1 teaspoon vanilla extract
2 to 2 1/2 cups fresh or frozen blueberries

* * * * * *

Ingredients for streusel:
1/2 cup unsalted butter, softened and cubed
1 cup sugar
1 cup flour
2 teaspoon cinnamon

Preparing the muffins:
Preheat oven to 400 F degrees. Line muffin tin with liners. Prepare streusel.

In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.

Add blueberries to mixture and stir 3 times, being careful not to overmix.

Press 1 tablespoon of streusel into the bottom of the liner. Scoop the batter into the baking cups, leaving room for streusal. Sprinkle streusel on top of batter, gently pressing into batter.

Bake 18 to 20 minutes or until a toothpick comes out clean and the streusel has browned.

Cool in pan 5 minutes before removing to wire rack to cool completely.

* * * * * * *

Preparing the streusel:
Place all ingredients in a medium bowl.

Work the ingredients together until all the dry ingredients have been incorporated into the butter.

Makes 2 dozen muffins


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