Betty Crocker Brunch - (Page 58) coffee cakes & quick breads Do-AheAD Streusel-Topped Blueberry Muffins Prep Time: 20 Minutes Start to Finish: 50 Minutes Servings: 12 muffins STreuSel ToPPing 3. In large bowl, beat milk, oil and egg with fork or wire whisk until blended. Add 2 cups flour, the granulated sugar, baking powder and salt all at once; stir just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon streusel. 4. Bake 20 to 25 minutes or until golden brown. If muffins were baked in paper baking cups, immediately remove from pan to cooling rack. If muffins were baked in sprayed pan, leave in pan about 5 minutes, then remove from pan to cooling rack. Serve warm or cooled. High Altitude (3500-6500 ft): Decrease baking powder to 1½ teaspoons. Nutrition Information Per Serving: 1 MuffIN: Calories 220 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2g); Cholesterol 25mg; Sodium 210mg; Total Carbohydrate 33g (Dietary Fiber 1g); Protein 4g ¼ ¼ ¼ 2 ¾ ¼ 1 2 ½ 2 ½ 1 cup Gold Medal® all-purpose flour cup packed brown sugar teaspoon ground cinnamon tablespoons cold butter or margarine cup milk cup vegetable oil egg cups Gold Medal® all-purpose flour cup granulated sugar teaspoons baking powder teaspoon salt cup fresh, canned (drained) or frozen blueberries MuFFinS Tip 1. Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or spray bottoms only of cups with cooking spray. 2. In medium bowl, stir ¼ cup flour, the brown sugar and cinnamon until mixed. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside. » VarIatIoN If you choose to use mini-muffin pans, the batter will only need to bake for 10 to 15 minutes. 58 Betty Crocker Brunch
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