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Name: Blueberry Streusel Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/4 ts Lemon Peel grated; 1/2 c Butter or margarine; 1/2 ts Salt; 3/4 c Sugar; 1/2 ts Cinnamon; 5 tb Sugar; 2 ts Baking Powder; 1 ts Vanilla extract; 2 tb Butter; cut up; 2 c All-purpose flour; 2 lg Eggs; 1 c Fresh or frozen blueberries; 2 tb Flour; 1/2 c milk

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INGREDIENTS

1/4 ts Lemon Peel ; grated
1/2 c Butter or margarine
STREUSEL TOPPING
1/2 ts Salt
3/4 c Sugar
1/2 ts Cinnamon
5 tb Sugar
2 ts Baking Powder
1 ts Vanilla extract
2 tb Butter; cut up
2 c All-purpose flour
2 lg Eggs
1 c Fresh or frozen blueberries
2 tb Flour
1/2 c milk

Servings

INSTRUCTIONS

Hmmm, I dont know how *creative* this recipe is, but it makes the absolute *best* muffins I have ever tasted. My husband is positively addicted to them! Streusel Topping: Combine flour, sugar and cinnamon in a small bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Set aside. Muffins: Preheat oven to 375 degrees F. Grease 12 muffin-pan cups (or line with paper liners). Combine flour, baking powder and salt in medium bowl. In mixer bowl, beat butter with sugar at medium speed until light and fluffy. Add eggs, beating until smooth. Add vanilla and lemon peel. Add dry ingredients alternately with milk. Fold in blueberries. Spoon batter into prepared cups. Sprinkle with streusel. Bake 20 to 25 minutes, until toothpick inserted in center of muffin comes out clean. Cool in pans on wire rack 5 minutes. These are best served warm with lots of butter. Youll need a fork to eat them because theyre messy. But boy, are they delicious! I usually make double or triple batches when fresh blueberries are cheap. They freeze really well. STATHAM@BGA.COM (PERRY STATHAM KATHY STATHAM) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Blueberry Streusel Muffins

1/4 ts Lemon Peel grated
1/2 c Butter or margarine
 STREUSEL TOPPING
1/2 ts Salt
3/4 c Sugar
1/2 ts Cinnamon
5 tb Sugar
2 ts Baking Powder
1 ts Vanilla extract
2 tb Butter; cut up
2 c All-purpose flour
2 lg Eggs
1 c Fresh or frozen blueberries
2 tb Flour
1/2 c milk

Hmmm, I dont know how *creative* this recipe is, but it makes the  absolute *best* muffins I have ever tasted. My husband is positively  addicted to them!     Streusel Topping: Combine flour, sugar and cinnamon in a small bowl. Cut  in butter with pastry blender or two knives until mixture resembles coarse  crumbs.  Set aside.     Muffins: Preheat oven to 375 degrees F. Grease 12 muffin-pan cups (or line  with paper liners). Combine flour, baking powder and salt in medium bowl.  In mixer bowl, beat butter with sugar at medium speed until light and  fluffy. Add eggs, beating until smooth. Add vanilla and lemon peel. Add dry  ingredients alternately with milk. Fold in blueberries.     Spoon batter into prepared cups. Sprinkle with streusel. Bake 20 to 25  minutes, until toothpick inserted in center of muffin comes out clean. Cool  in pans on wire rack 5 minutes.     These are best served warm with lots of butter.  Youll need a fork to eat  them because theyre messy. But boy, are they delicious! I usually make  double or triple batches when fresh blueberries are cheap. They freeze  really well.    STATHAM@BGA.COM    (PERRY STATHAM KATHY STATHAM)    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (159g)
Recipe Makes: 12 Servings

Calories: 492
Calories from Fat: 176 (36%)

Amt Per Serving		% DV

	Total Fat 19.6g	26 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 4.1g
Cholesterol 192.9mg		59 %
Sodium 390.1mg		13 %
Potassium 109.9mg		3 %
Total Carbohydrate 73.2g		22 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 71.9g
Protein 7.8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 492

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