Making Blueberry Muffins with Streusel Topping

I have been trying to teach my daughter to cook and bake.  Today, we are making blueberry muffins.
Teaching to cook or bake is great for a lot of reasons:  it teaches me patience (which I really need to work on) and it teaches not only home economic skills but also math and science.  So a baking lesson can also be used as lessons for our homeschool day.

The recipe we used came from my Betty Crocker Cookbook, Bridal Edition (a wedding present).

Blueberry Muffin Ingredients:

• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh, canned (drained) or frozen blueberries

Streusel Topping Ingredients:

• 1/4 cap all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons firm butter or stick margarine

 

 

 

Directions for Streusel Topping:

Mix flour, brown sugar and cinnamon in medium bowl.  Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.

 

 

Directions for Muffins:

1. Heat oven for 400 degrees.  Grease bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4 inches, with shortening, or line with paper baking cups.
2. Make Streusel topping, set aside.
3. Beat milk, oil and egg in large bowl with fork or wire whisk.  Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy).  Fold in blueberries.  Divide batter evenly among muffin cups.  Sprinkle each with about 1 tablespoon topping.
4. Bake 20 to 25 minutes or until golden brown.  If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack.  Serve warm if desired.