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Recipe: Blueberry Streusel Muffins (1970's)

Breads - Muffins, Quick Breads
BLUEBERRY STREUSEL MUFFINS

1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter or margarine
1/2 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup milk
1 cup blueberries, washed and stemmed
Streusel-Walnut Topping (recipe follows)

Sift flour, baking powder and salt onto wax paper.

Cream butter or margarine with sugar until fluffy-light in a large bowl; beat in egg and vanilla.

Stir in flour mixture, alternately with milk; fold in blueberries.

Place a paper baking cup in each of 12 large muffin-pan cups. Spoon batter into cups, filling each about half full; sprinkle with Streusel-Walnut Topping.

Bake in hot oven (400 degrees F) 25 minutes, or until tops spring back when pressed with fingertip. Remove from pans; cool on a wire rack.

STREUSEL-WALNUT TOPPING

2 tablespoons butter or margarine
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts

Melt butter in a small saucepan; remove from heat. Stir in brown sugar, cinnamon and walnuts.

Makes 1 dozen muffins
Source: Family Circle Illustrated Library of Cooking: Volume 9, Fru-Hol, 1972 - Family Circle Magazine
MsgID: 3158093
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Vintage Recipes in Print - 05-01-15 Reci...
Board: Daily Recipe Swap at Recipelink.com
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