Blueberry Muffins with Streusel

Serves 18
Ingredients 1 1⁄2 c thrive freeze dried blueberries
3⁄4 c butter, divided
 1 3⁄4 c thrive white sugar, divided
 2 thrive whole eggs, prepared
 2 1⁄3 c thrive white flour 2 t thrive baking powder
 1⁄2 t thrive iodized salt
 1⁄2 c thrive powdered milk, reconstituted
 1⁄2 t ground cinnamon

 Instructions * Place the blueberries in a bowl and pour hot tap water over them to barely cover. Leave to sit for 10 minutes or until reconstituted, stirring occasionally, and then drain the water.

 * While blueberries are rehydrating, add 1/2 c butter and 1 1/4 c white sugar to a mixing bowl.

Cream together until smooth. * Combine beaten eggs, 2 c flour, baking powder, and salt, then stir into creamed mixture alternately with milk. Fold in drained blueberries.

 * Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine cinnamon with remaining sugar (1/2 c) and flour (1/3 c).

Cut in remaining butter (1/4 c) until crumbly. Sprinkle over muffins.

 * Bake muffins at 375 degrees for 15-20 minutes or until an inserted toothpick comes out clean.

Cool for 5 minutes before removing from pans to wire racks. Serve muffins warm.

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