Thursday, September 13, 2007

Blueberry Muffins with Streusel Topping

Preheat Oven to 400 degrees.


2 c. white flour
1 c. wheat flour*
1 c. sugar3/4 c Splenda*
1 tsp. salt
4 tsp. baking powder

*If you only have white flour, replace 1 cup wheat flour with white flour. The same can be done with sugar and Splenda.

2/3 c veg. oil
2 eggs
2/3 c. milk
3/4 tsp. pure vanilla extract
1/8 water (optional, if the batter seems too thick)

Gently Fold In 3 c. blueberries

Pour batter into baking cups or generously greased muffin tray.

Streusel Topping:

4 1/2 TB flour
4 1/2 TB brown sugar
1/2 tsp cinnamon
2 TB chopped pecans (optional)
Cut In butter (use your hands) until mixture resembles coarse crumbs. (approx 3 TB butter)
Sprinkle on muffin batter and bake.

Bake @ 400 degrees for 20-25 minutes.

Yields 18 large muffins

This recipe is compliments of Megan Bernards. I decided to try a new recipe for last night's enrichment potluck (why do I do that when it gives me ulcers?) Luckily it was a BIG HIT. According to someone there last night, the streusel topping makes the muffins look gourmet.


Chris J. said...

I didn't look at the recipe too closely, but as I was scrolling down I saw "Streusel Topping" in huge letters. Whatever this is it must be good.

Katie said...

You can also substitute frozen raspberries and add a little almond flavoring. Yummo! I love a good muffin and the whole wheat flour makes you feel like you are actually eating something good for you.