BLUEBERRY MUFFINS WITH STREUSEL TOPPING

 

 

Blueberry muffins are all-time favorites, and the streusel topping, with a hint of lemon, only adds to their appeal.
Makes 12 standard-size muffins

 INGREDIENTS :

TOPPING
1⁄4 cup firmly packed brown sugar
21⁄2 tablespoons flour
3⁄4 teaspoon grated lemon zest
1 tablespoon butter or margarine, softened
 

MUFFINS

11⁄2 cups all-purpose flour
3⁄4 cup granulated sugar
2 teaspoons baking powder 1 teaspoon grated lemon zest 3⁄4 teaspoon cinnamon
1⁄2 teaspoon salt
4 tablespoons (1⁄2 stick) butter or margarine, melted
11⁄4 teaspoons Ener-G Egg Replacer, whisked with 11⁄2 tablespoons water until
foamy
3⁄4 cup milk
11⁄2 cups fresh or frozen blueberries

METHOD :

 
Preheat the oven to 375 degrees. Grease a standard-size muffin tin.
TOPPING: In a small bowl, stir the sugar, flour, lemon zest, and butter or margarine with a fork until the mixture is crumbly. Set aside.
MUFFINS: In a medium bowl, mix the flour, sugar, baking powder, lemon zest, cinnamon, and salt. In a separate bowl, combine the melted butter or margarine,

egg replacer mixture, and milk. Add the liquids all at once to the flour mixture. Stir gently, adding the blueberries last. The batter will be quite stiff, but do not overmix it. Fill the prepared muffin tins two-thirds full and top with the streusel topping. Let the batter rest at room temperature for 5 minutes before placing it in the oven.
Bake for about 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the tins for 5 minutes before turning out onto a wire rack to cool completely.