Blueberry Streusel Muffins II

“Found in one of my favourite magazines, Fresh is best, but you can stir in frozen wild berries straight from the freezer so they don't colour the batter.”
READY IN:
45mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Streusel: In bowl, stir together brown sugar, almonds, flour and nutmeg; drizzle with butter, tossing with fork.
  2. Set aside.
  3. In large bowl, whisk together flour, sugar, baking soda and salt.
  4. In small bowl, whisk together egg, buttermilk, butter, vanilla and lemon rind.
  5. Pour over dry ingredients; stir twice.
  6. Sprinkle with blueberries; stir just until dry ingredients are moistened.
  7. Spoon into greased or paper lined muffin cups; sprinkle with streusel.
  8. Bake in centre of 375F oven until tops are firm to the touch, 25 minutes.

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