Blueberry Muffin Recipe

Here is an amazing recipe from the Shelf Reliance website!  Give it a try and let me know how YOU like it!  

Blueberry Muffins With Streusel Topping

by Natalie Riley on Oct 13 2009

in 

• Breakfast
 
• Desserts
 
• 100% Storage Ingredients

Select ratingPoorOkayGoodGreatAwesome

Poor

Okay

Good

Great

Awesome

 

• Send to friend
 
• Print

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
Calculate recipe for  Servings

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.