12:40PM
Blueberry Steusel Muffins for all occasions!!
Friday, October 22, 2010 at 12:40PM
After a two day hiatus, I'm coming back with a quick and easy blueberry muffin with a sweet crumbly topping!
To be fair, this is a Duncan Hines recipe with a few key ingredients that can be jazzed up and used in many ways:
- First, preheat the oven to 375 degrees F
- Grease the pan
- Rinse and drain the blueberries thoroughly
- In a large mixing bowl combine the muffin mix, 2 large eggs, 1/2 of milk and 1/4 cup of oil
- if you wanted to jazz up the recipe some, adding a small amount of vanilla will give it a great flavor
- after the mix is completely moist with few lumps, fold in the drained blueberries
- Fill each muffin cup 3/4 full and sprinkle the sweet topping over the muffins
- Cook between 14 and 18 minutes for 12 medium muffins
Like I mentioned, these muffins are quick and easy and good enough to eat by themselves but I suggest adding some fruit for a healthy and filling breakfast or snack.
Check back later today for an awesome soup and sandwich dinner I have planned, where this little blueberry muffin will make an encore appearance!!!
Until then, enjoy your early morning breakfast or mid-afternoon blueberry snack!!
Reader Comments (4)
Dinner was awesome. I really really enjoyed it. Like we talked about I think next time we should add some extra tomatoes and some spice but it was really pretty awesome.
Don't know how you fill your muffin tins, but I use an ice cream scoop with the lever on the side to clear the scoop out. So much easier than using a spoon.
I agree! Using a spoon is a hassle. I use a small measuring cup, which works well. However, an ice cream scoop is a great idea, too!!
I am not smart enough for either one so I find my self spoons. What a mess at least Mel is smart!!