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| 1/4 | cup Gold Medal® all-purpose or whole wheat flour |
| 2 | tablespoons packed brown sugar |
| 1/4 | teaspoon ground cinnamon |
| 2 | tablespoons firm butter or margarine |
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| 1 | cup milk |
| 1/4 | cup vegetable oil |
| 1/2 | teaspoon vanilla |
| 1 | egg |
| 2 | cups Gold Medal® all-purpose or whole wheat flour |
| 1/3 | cup granulated sugar |
| 3 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1 | cup fresh or canned (drained) blueberries |
| 1. | Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups. In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. |
| 2. | In large bowl, beat milk, oil, vanilla and egg until well blended. Stir in 2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons streusel topping. |
| 3. | Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool. |
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| Using a spread instead of butter in the streusel topping? Be sure to use one with at least 65% vegetable oil. |
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| Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt. |
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| Of course you can use frozen blueberries. Use 3/4 cup frozen blueberries that have been thawed and well drained. |
Nutrition Information:
165 ( 65 ); 7 g ( 2 g); 25 mg; 250 mg; 24 g ( 1 g); 3 g 2 %; 2 %; 2 %; 10 % 1 ; 1/2 ; 1