Blueberry Streusel Muffins
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 264 |
| pro | 4 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 45 g |
| fibre | 1 g |
| sodium | 265 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 12 |
| vit A | 6 |
| folate | 15 |
- Portion size: 12
Blueberry muffins are a Canadian favourite. Fresh blueberries are best, but you can stir in frozen wild berries straight from the freezer so they don't colour the batter.
Ingredients
- 2 cups 2cupsall-purpose flour
- 1 cup 1cuppacked brown sugar
- 3/4 tsp 3/4tspbaking soda
- 1/2 tsp 1/2tspsalt
- 1 1eggeggs
- 1 cup 1cupbuttermilk
- 1/4 cup 1/4cupbutter, melted
- 1 tsp 1tspvanilla
- 1/2 tsp 1/2tspgrated lemon rind
- 1 cup 1cupfresh or frozen wild blueberrywild blueberries Streusel:
- 1/3 cup 1/3cuppacked brown sugar
- 1/4 cup 1/4cupslivered almonds
- 1/4 cup 1/4cupall-purpose flour
- 1/4 tsp 1/4tspgrated nutmeg
- 2 tbsp 2tbspbutter, melted
Preparation
Streusel: In bowl, stir together brown sugar, almonds, flour and nutmeg; drizzle with butter, tossing with fork. Set aside.
In large bowl, whisk together flour, sugar, baking soda and salt. In small bowl, whisk together egg, buttermilk, butter, vanilla and lemon rind. Pour over dry ingredients; stir twice. Sprinkle with blueberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups; sprinkle with streusel. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 25 minutes. (Make-ahead: Let cool. Store in airtight container for up to 1 day. Or wrap individually in plastic wrap; freeze in airtight container for up to 2 weeks.)
Source : © CanadianLiving.com
