Blueberry Muffins with Cinnamon Crust
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Blueberry Muffins with Cinnamon Crust

These blueberry muffins have a crust of cinnamon, butter and sugar called streusel. They are best served warm.

Carol Semenuk

Ingredients

Serves: 12 

  • Muffins
  • 125g butter, softened
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (125ml) milk
  • 1 1/2 cups blueberries
  • Topping
  • 2 tablespoons plain flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, chilled

Directions

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 190 degrees C. Grease muffin cups or line with paper muffin liners.
  2. Muffins: In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition; then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder and salt.
  3. Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups.
  4. Topping: In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
  5. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the centre of a muffin comes out clean.

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