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Blueberry-Streusel Muffins (White Whole Wheat Flour)
Blueberry-Streusel Muffins (White Whole Wheat Flour)
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Prep Time:
10 minutes
Total Time:
40 minutes
Creamy lemon-butter spread: Mix softened butter with lemon peel and juice until smooth. Delicious!
Ingredients:
  • 1/4 cup Gold Medal™ white whole wheat flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter or margarine, cut into quarters
  • 3/4 cup milk
  • 1/4 cup butter or margarine, melted
  • 1 egg
  • 1 1/2 cups Gold Medal™ white whole wheat flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 cup blueberries (fresh, frozen or canned)
Instructions:
  • Preheat oven to 400°F. Grease only the bottoms of 12 regular-size muffin cups with shortening, cooking spray, or use paper baking cups in each.
  • Combine 1/4 cup flour, brown sugar, and cinnamon in a small bowl. Add 2 tablespoons of cold butter and blend using a pastry blender until the mixture is crumbly. Keep it aside.
  • Combine milk, melted butter, and egg in a large bowl, whisk until well mixed. Add 1 1/2 cups flour, sugar, baking powder, and salt. Mix until flour is moistened (batter will be lumpy). Gently fold in blueberries. Divide batter into muffin cups and top with streusel.
  • Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes if using a greased pan, then transfer to a cooling rack. For paper baking cups, remove from the pan immediately. Serve warm if desired.

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