Streusel-Topped Blueberry Muffins

All blueberry muffins are not created equal. In this batch, a crunchy brown sugar crumble tops blueberry-studded batter laced with nutmeg. These bring bakery flair to the breakfast table.

Makes 18 servings



1. Preheat oven to 400°F. Line muffin tins with paper liners or spray with nonstick cooking spray.

2. In a large bowl, combine flour, sugar, baking soda, salt and nutmeg. Cut in ½ cup cold, diced butter. Remove 3/4 cup of the mixture to reserve for crumb topping.

3. In a small bowl, combine eggs and milk. Add to flour mixture, mixing just until combined; batter should be lumpy. Gently stir in blueberries. Fill each muffin cup three-fourths full.

4. Combine reserved flour mixture with the brown sugar. Add 2 tablespoons melted butter and mix until crumbly. Sprinkle crumb mixture on muffin batter.

5. Bake for 12 to 15 minutes or until lightly browned. Cool on wire rack.

Nutrition Per Serving

200 Calories, 7g Fat, 4.5g Saturated Fat, 0g Saturated Fat, 0g Trans Fat, 40mg Cholesterol, 290mg Sodium, 32g Carbs, 1g Fiber, 15g Sugar, 4g Protein. Daily Values: 6% Vitamin A, 2% Vitamin C, 2% Calcium, 6% Iron
© 2017 Marsh Supermarkets, Inc.