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Blueberry-Streusel Muffins (White Whole Wheat Flour)

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Betty Crocker Kitchens
Updated Aug 30, 2011
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How about a little lemon-butter with those warm muffins? Beat 1/2 cup softened butter with 1 teaspoon grated lemon peel and 1 tablespoon lemon juice until smooth and creamy. Yum!

Blueberry-Streusel Muffins (White Whole Wheat Flour)

  • Prep Time 10 min
  • Total 40 min
  • Servings 12
  • Ingredients 12
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Ingredients

Streusel

  • 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

Muffins

  • 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
  • 1/2 teaspoon salt
  • 1 cup blueberries (fresh, frozen or canned)

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
  • Step 
    2
    In small bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in 2 tablespoons cold butter, using pastry blender (or pulling knives through ingredients in opposite directions), until crumbly. Set aside.
  • Step 
    3
    In large bowl, beat milk, melted butter and egg with fork or whisk until well mixed. Stir in 1 1/2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with streusel.
  • Step 
    4
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

Nutrition

Nutrition Facts are not available for this recipe

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