Streusel Topped Blueberry Muffins

These moist muffins are loaded with blueberries and crowned with a sweet streusel topping – a great addition to your quick-bread recipe collection.

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 10

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

  • 1 Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray.
  • 2 In small bowl, mix 1/4 cup of the sugar, 7 1/2 teaspoons flour and the cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
  • 3 In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened.
  • 4 Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter. Divide batter evenly among muffin cups; sprinkle with reserved cinnamon mixture.
  • 5 Bake 20 minutes or until tops spring back when touched lightly in center. Immediately remove from pan to cooling rack. Serve warm or cool.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
,
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2 1/2g,
2 1/2%
),
Sodium
330mg
330%;
Total Carbohydrate
40g
40%
(Dietary Fiber
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.