Blueberry Muffins with Streusel Topping

 
Cck

These classic muffins have a delicious crumbly topping and are perfect in the morning or for an easy snack.

Prep Time

45 minutes

Yield

18 servings
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Ingredients

  • 1 1⁄2 c thrive freeze dried blueberries
  • 3⁄4 c butter, divided
  • 1 3⁄4 c thrive white sugar, divided
  • 2 thrive whole eggs, prepared
  • 2 1⁄3 c thrive white flour
  • 2 t thrive baking powder
  • 1⁄2 t thrive iodized salt
  • 1⁄2 c thrive powdered milk, reconstituted
  • 1⁄2 t ground cinnamon

Instructions

* Place the blueberries in a bowl and pour hot tap water over them to barely cover. Leave to sit for 10 minutes or until reconstituted, stirring occasionally, and then drain the water.

* While blueberries are rehydrating, add 1/2 c butter and 1 1/4 c white sugar to a mixing bowl. Cream together until smooth.

* Combine beaten eggs, 2 c flour, baking powder, and salt, then stir into creamed mixture alternately with milk. Fold in drained blueberries.

* Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine cinnamon with remaining sugar (1/2 c) and flour (1/3 c). Cut in remaining butter (1/4 c) until crumbly. Sprinkle over muffins.

* Bake muffins at 375 degrees for 15-20 minutes or until an inserted toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve muffins warm.

Comments

Blueberry muffins

This recipe makes great mini muffins but be careful not to overfill the tins or they will overflow. I'd cut down the topping by about half too.

YUM-O

I LOVE these I used all of the blueberries and there are a LOT of them but still good! The topping was not crumbly for me more caramel like but the flavor is wonderful! I think I'll go eat another!

I would reduce the

I would reduce the blueberries by half! 3 cups is too many. I also used about half of topping and it still covered the tops of the muffins.

I would reduce the

I would reduce the blueberries to 11/2 to 2 cups. It calls for too many blueberries! I didn't use half the topping either.

How do you adapt this recipe using shortening or butter powder?

I am trying to use 100% of my food storage items to come up with a blueberry muffin mix. I know that you can make a mix using shortening but, it is only shelf stable for 6 months. How do I adapt it using shortening powder or butter powder?