Blueberry Streusel Muffins


Blueberry Streusel Muffins

You just can't go wrong with a yummy blueberry muffin. They taste great right out of the oven for breakfast or at a later time during the day. A basic and easy recipe that will take you no time at all to prepare.

Makes 6 jumbo muffins

Recipe and photo from Woman's Day
INGREDIENTS:
1 3/4 cups all-purpose flour
1 cup blueberries
¼ cup yellow cornmeal
2 tsp baking powder
½ tsp salt
3/4  cup sugar
2  large eggs
½  cup milk 
1/3 cup (5 tbsp plus 1 tsp) unsalted butter, melted
3 tbsp lemon juice
STREUSEL INGREDIENTS:
2/3 cup all-purpose flour
1/3 cup packed light brown sugar
½ tsp ground cinnamon
¼ cup (4 tbsp) unsalted butter, softened
DRIZZLE INGREDIENTS:
½  cup confectioners sugar
2  to 2¼ tsp milk

DIRECTIONS:
1. Heat oven to 375ºF. Line 6 jumbo-sized muffin cups with paper liners or coat with
non-stick cooking spray.
2. Make Streusel: With fork or fingers, mix flour, brown sugar and cinnamon in a bowl.
Add butter until blended and crumbly.
3. Place flour in medium bowl. Remove 1 tbsp and toss with blueberries in a small bowl.
To remaining flour, add yellow cornmeal, baking powder and salt; mix well. In another
bowl, whisk sugar with eggs, milk, melted butter and lemon juice.
4. Stir wet ingredients into dry ingredients until just blended; fold in blueberries.
5. Spoon about ½ cup batter into each muffin cup; crumble streusel on top. Bake 30
minutes or until wooden pick inserted in centers comes out clean. Let cool 5 minutes
in pan, remove muffins from pan and cool on wire rack.
  Make Drizzle: Mix ½ cup confectioner's sugar and 2 to 2¼ tsp milk until smooth and 
  pourable. Drizzle over muffins.