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Yield
12 Muffins
Prep Time
10 min
Cook Time
18 min
Total Time
40 min
Ingredients
2 tablespoons White Lily® Enriched Bleached Self-Rising Flour
2 tablespoons sugar
1 tablespoon butter, softened
No-stick cooking spray
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 pure vegetable oil
Instructions
Topping: Combine 2 tablespoons flour, 2 tablespoons sugar and butter until crumbly. Set aside.
Muffins: HEAT oven to 400ºF. Spray bottoms only of 12 muffin cups lightly with no-stick cooking spray or line with paper baking cups.
Rinse, drain, and thoroughly dry blueberries on paper towels. Combine flour and sugar in small bowl. Toss blueberries in 1/4 cup flour mixture.
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).
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.
Bake 15 to 18 minutes or until golden brown.
Nutrition
Serving Size (1/12), Calories 180 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat g), Cholesterol 20mg, Sodium 290mg, Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 9g), Protein 3g; Percent Daily Value*: Vitamin A %, Vitamin C 2%, Calcium 10%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.
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