Blueberry Streusel Muffins
2 cups of All-Purpose Flour
¼ cup sugar
1 tbsp of baking powder
½ tsp salt
1 cup milk
1 egg, beaten
1/3 cup vegetable oil
1 cup of frozen blueberries
1 tsp of vanilla extract
Preheat oven to 375 degrees.
¼ cup of brown sugar
2 tbsp of all-purpose flour
1 tsp of cinnamon
3 tbsp of butter
Mix all toppings ingredients together in a small bowl until topping is light and crumbly then set aside.
Grease a 12 cup muffin pan or line with paper muffin cups then set aside.
In a large bowl sift flour, sugar, baking powder and salt. Make a well in the center of flour.
In a medium bowl mix together milk, egg, oil, and vanilla. Add the mixture and blueberries into well of flour and mix all ingredients together. (Don’t over mix.)
Use an ice cream scope and evenly scope the batter into muffin pan’s cups.
Sprinkle a layer of the streusel topping on top of the batter.
Bake at 375 degrees for 15 minutes. (Insert a wooden toothpick into the center of muffins if comes out clean then muffins are done.)
Let muffins rest for 5 minutes then serve.