Blueberry muffins with a sweet streusel topping are great for breakfast or brunch with coffee or tea.
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1 1/3 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup cold Land O Lakes® Butter, cut into chunks
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1 large Land O Lakes® Egg
1 cup fresh or frozen blueberries
*Substitute 2 teaspoons vinegar plus enough milk to equal 2/3 cup. Let stand 5 minutes.
Heat oven to 400°F. Place paper baking cups into muffin pan cups or grease cups. Set aside.
Combine 1 1/3 cups flour and brown sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1/2 cup for streusel topping.
Add all remaining muffin ingredients except blueberries to streusel mixture in bowl. Stir just until moistened. Gently stir in blueberries.
Spoon mixture evenly into prepared muffin pan cups.Sprinkle each muffin with about 1/2 tablespoon reserved streusel mixture.
Bake 20-25 minutes or until lightly browned. Cool 5 minutes; remove from pans.
To make coffeecake, heat oven to 375°F. Prepare as directed. Spread batter into greased 13x9-inch baking pan; sprinkle with reserved streusel mixture. Bake 30-35 minutes or until light golden brown. Cool 10 minutes; cut into squares.