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Sunday, April 10, 2016

blueberry streusel muffins

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon grated nutmeg
  • 1/4 cup white sugar
  • 6 tablespoons butter, melted
  • 1 egg
  • 1 cup low-fat yogurt
  • 1 tablespoon vanilla extract
  • 1 cup blueberries
  • 1/2 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup chopped almonds
  • 1/4 cup butter
  • 1/2 teaspoon almond extract

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins

  • preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
  • combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. divide batter evenly among prepared muffin tins.
  • whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
  • bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. let cool in muffin cups for 5 minutes before removing to a wire rack.

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