Food recipes
Blissful Blueberry Streusel-Topped Muffins
Blissful Blueberry Streusel-Topped Muffins Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown sugars, granulated margarine, regular, 80% fat, composite, stick, without salt spices, cinnamon, ground...
Blissful Blueberry Streusel-Topped Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
Directions:
Mix all of the streusel topping ingredients together in one bowl with a mixer.
Continue mixing until pea-sized bits of streusel form.
Set aside.
Line a muffin pan with the desired cupcake liners.
Preheat oven to 350 degrees F.
Batter:
With the electric mixer, combine the margarine, granulated sugar, and vanilla until light and fluffy.
Mix in the eggs.
Sift together the flour, baking powder and salt.
Mix the dry ingredients into the butter and egg mixture at a low speed until just combined.
Mix in the milk until combined.
Then, fold in 2 cups of fresh or frozen, thawed blueberries.
Divide the batter evenly among the paper liners.
Spread 1/4 cup of streusel on top of each.
Bake for 22 to 28 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
Cool for a few minutes and remove from pans.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
Directions:
Mix all of the streusel topping ingredients together in one bowl with a mixer.
Continue mixing until pea-sized bits of streusel form.
Set aside.
Line a muffin pan with the desired cupcake liners.
Preheat oven to 350 degrees F.
Batter:
With the electric mixer, combine the margarine, granulated sugar, and vanilla until light and fluffy.
Mix in the eggs.
Sift together the flour, baking powder and salt.
Mix the dry ingredients into the butter and egg mixture at a low speed until just combined.
Mix in the milk until combined.
Then, fold in 2 cups of fresh or frozen, thawed blueberries.
Divide the batter evenly among the paper liners.
Spread 1/4 cup of streusel on top of each.
Bake for 22 to 28 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
Cool for a few minutes and remove from pans.