Discover the delight of Blueberry Streusel Muffins. The fragrance of lemon, blueberries & cinnamon will have you eager to try this blueberry muffin recipe.
What You Need
Original recipe yields 12 servings
2 cups plus 2 Tbsp. flour, divided
2/3 cup plus 2 Tbsp. sugar, divided
1/4 tsp. ground cinnamon
1/3 cup butter, divided
2 tsp. CALUMET Baking Powder
1/4 tsp. salt
2 tsp. lemon zest
2/3 cup milk
1-1/2 cups blueberries
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Let's Make It
Heat oven to 375ºF.
Mix 2 Tbsp. each flour and sugar with cinnamon in medium bowl. Cut in 2 Tbsp. butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Combine remaining flour, baking powder and salt; set aside. Beat remaining butter and sugar in large bowl with mixer until light and fluffy. Add egg and lemon zest; mix well. Gradually add flour mixture alternately with milk, mixing after each addition just until blended. (Do not overmix.) Gently stir in blueberries.
Spoon into 12 muffin pan cups sprayed with cooking spray; top with streusel mixture.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
Prepare using fresh raspberries.
How to Store
Store cooled muffins in airtight container at room temperature up to 2 days.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.