1 dozen
Ingredients2 ½ cup (625ml) AP flour
1 ¼ cup (300ml) sugar
1 Tbsp (15ml) baking powder
1 cup (250ml) butter
½ tsp. (2ml) cinnamon
¾ cup (175ml) milk
2 eggs
1 ½ tsp (7ml) vanilla
2 cups (500ml) blueberries
Combine dry ingredients. Cut into butter until it is in tiny pieces. Remove ½ cup (125ml) for topping. Combine milk with eggs & vanilla. Add to dry ingredients, stirring until just moistened. Fold in blueberries. Spoon into greased muffin tins, sprinkle with topping mixture. Bake 30-35 minutes at 350F (180C).
Raspberry Streusel Muffins
Increase oil/butter to ¼ cup. Replace blueberries with raspberries. Topping: Stir together ¼ cup brown sugar, 2 tbsp AP flour, and ¼ tsp. cinnamon. Drizzle with 1 Tbsp melted butter and toss with fork to combine. Sprinkle over batter before baking muffins.