Blueberry muffins with a sweet streusel topping are great for breakfast or brunch with coffee or tea.
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Streusel
1 13 cups all-purpose flour
1 cup firmly packed brown sugar
12 cup cold Land O Lakes® Butter, cut into chunks
Muffins
23 cup all-purpose flour
1 12 teaspoons baking powder
1 12 teaspoons ground cinnamon
12 teaspoon baking soda
12 teaspoon salt
1 cup fresh or frozen blueberries
*Substitute 2 teaspoons vinegar plus enough milk to equal 2/3 cup. Let stand 5 minutes.
STEP 1
Heat oven to 400°F. Place paper baking cups into muffin pan cups or grease cups. Set aside.
STEP 2
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.
STEP 3
Add all remaining muffin ingredients except blueberries to streusel mixture in bowl. Stir just until moistened. Gently stir in blueberries.
STEP 4
Spoon mixture evenly into prepared muffin pan cups.Sprinkle each muffin with about 1/2 tablespoon reserved streusel mixture.
STEP 5
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.
