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Print this Recipe    Blueberry 02

Blueberry Streusel Muffins
Makes One Dozen Muffins

Streusel Topping:

2 tbs flour
5 tbs sugar
1/2 tsp cinnamon
2 tbs butter, cut up

Combine flour, sugar and cinnamon in a small bowl. Cut in butter
with pastry blender or two knives until mixture resembles coarse
crumbs. Set aside.


Muffins:

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter or margarine, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/4 tsp grated lemon peel
1/2 cup milk
1 1/2 cups fresh or frozen blueberries

Preheat oven to 375 degrees F. Grease 12 muffin-pan cups (or line
with paper liners). Combine flour, baking powder and salt in medium
bowl. In mixer bowl, beat butter with sugar at medium speed until
light and fluffy. Add eggs, beating until smooth. Add vanilla and
lemon peel. Add dry ingredients alternately with milk. Fold in
blueberries.

Spoon batter into prepared cups. Sprinkle with streusel. Bake 20
to 25 minutes, until toothpick inserted in center of muffin comes
out clean. Cool in pans on wire rack 5 minutes.

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