Streusel Topped Blueberry Muffins for Mother’s Day


Since yesterday was Mother’s Day, I just had to bake something sweet and make the house smell like a bake shop. I had a hankering for blueberry muffins and I just happen to have an amazing recipe for Streusel Topped Blueberry Muffins. These muffins are better than any store bought muffins you will ever buy. They can be a little messy so putting a pan under your muffin tin might be a good idea. These muffins do contain fruit but they are by no means low fat or low in sugar. Each muffin contains 226 calories, 37 grams of carbohydrates, 2 grams of saturated fat and 3 grams of protein. I have tweaked the recipe in the past but the original recipe is just too good to swap. Warning: These muffins may become addicting and withdrawal could occur.

Streusel Topped Blueberry Muffins 

1 1/2 cups flour

1/2 to 3/4 cups granulated sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 cups canola oil

(1/3 cups) milk

1 cup fresh blueberries

Streusel Topping

1/2 cups brown sugar

1/3 cups flour

1/4 cups butter

1 tsp. cinnamon

Preheat oven to 400 F. Line muffin tin with paper baking cups. Combine flour, sugar, salt and baking powder. Place 1/3 cup oil into a 1 cup measuring cup, add egg and enough milk to fill cup. Mix with dry ingredients. Fold in blueberries. Fill 12 muffin cups and sprinkle streusel topping evenly over batter. Bake 18-20 minutes.


And this is what you can expect from your family: A little bit of begging….


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