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Blueberry Streusel Muffins

Recipe Serves 12

These delicious muffins are great for brunch, morning tea or the school lunch box.

Top Tips

Individually wrap in plastic and freeze muffins.  

Ingredients

2 tablespoons butter or margarine, softened
1/4 cup plain flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 cup milk
1/4 cup canola oil
1 egg
1 teaspoon grated lemon or orange rind
1/3 cup caster sugar
2 cups self-raising wholemeal flour
1 1/2 cups Creative Gourmet frozen Blueberries

Instructions

  1. Preheat oven at 200ºC (fan forced at 190ºC). Lightly grease a 12 x 1/2 cup muffin pan or line with paper cases.
  2. To make Streusel Topping, combine butter, plain flour, brown sugar and cinnamon in a food processor, pulse until crumbly. Set aside.
  3. Beat milk, oil, egg, citrus rind and sugar together in a bowl. Using a large metal spoon, fold in flour and frozen blueberries. Do not over beat.
  4. Spoon mixture into muffin pan and sprinkle with streusel topping. Bake for 25-30 minutes or until cooked. Stand for 5 minutes in pan then transfer to a rack to cool. Great served warm, almost straight from the oven!

 

 

 

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