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Streusel Topped Blueberry Muffins
Streusel Topped Blueberry Muffins
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Prep Time:
20 minutes
Total Time:
40 minutes
Blueberry muffins with sweet streusel topping - a delicious addition to any recipe collection!
Ingredients:
  • 3/4 cup sugar
  • 7 1/2 teaspoons Gold Medal™ all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 4 1/2 teaspoons cold butter
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1/2 cup finely ground or sifted stone-ground blue, white or yellow cornmeal
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 cup fresh or frozen (do not thaw) blueberries
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 tablespoon sugar
Instructions:
  • Preheat oven to 400°F and generously coat 10 regular-size muffin cups with cooking spray.
  • Combine 1/4 cup of sugar, 7 1/2 teaspoons flour, and cinnamon in a small bowl. Use a pastry blender or fork to cut in the butter until the mixture is crumbly. Set aside.
  • Combine 1 1/4 cups flour with 1/2 cup sugar, cornmeal, baking powder, salt, and lemon peel in a medium bowl. Create a well in the center. In a small bowl, whisk together egg, milk, and oil. Pour into the well and stir until just combined.
  • Toss blueberries with a tablespoon of flour and sugar, then gently fold into the batter. Divide the batter evenly among the muffin cups and sprinkle with the reserved cinnamon mixture.
  • Bake for 20 minutes until the tops spring back when lightly touched in the center, then transfer to a cooling rack. Serve either warm or chilled.

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