Blueberry Muffins with Streusel Topping

Prep Time: 10 min
Cook Time: 18 min
Makes: 12 muffins


2 tablespoons White Lily® Enriched Bleached Self-Rising Flour
2 tablespoons sugar
1 tablespoon butter, softened
Crisco® Original No-Stick Cooking Spray (optional)
1 cup blueberries
2 cups White Lily® Enriched Bleached Self-Rising Flour
1/3 cup sugar
3/4 cup milk
1 large egg, lightly beaten
1/4 cup Crisco® Pure Vegetable Oil


1.COMBINE 2 tablespoons flour, 2 tablespoons sugar and butter until crumbly. Set aside.
1.HEAT oven to 400ºF. Spray bottoms only of 12 muffin cups lightly with no-stick cooking spray or line with paper baking cups.
2.RINSE, drain, and thoroughly dry blueberries on paper towels. Combine flour and sugar in small bowl. Toss blueberries in 1/4 cup flour mixture.
3.WHISK milk, egg and oil together in small bowl until blended. Add liquid ingredients to remaining flour mixture; stir 5 to 7 strokes (batter will not be completely mixed).
4.FOLD in floured blueberries. Stir only until ingredients are moistened. Batter will be lumpy (do not overmix). Fill muffin cups 2/3 to 3/4 full with batter. Sprinkle with streusel topping.
5.BAKE 15 to 18 minutes or until golden brown.

Nutritional Information Per Serving:

Serving Size (1/12), Calories 180 (Calories from Fat 60), Total Fat 7g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 20mg, Sodium 290mg, Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 9g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 2%, Calcium 10%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.