Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| Streusel Topping | ||
| ¼ c. Hy-Vee granulated sugar | ||
| 2 ½ tbsp. Hy-Vee all-purpose flour | ||
| 2 tbsp. cold Hy-Vee butter | ||
| Muffins | ||
| 1 ¾ c. Hy-Vee all-purpose flour | ||
| ½ c. Hy-Vee granulated sugar | ||
| 1 tbsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee salt | ||
| 1 Hy-Vee large egg | ||
| ⅔ c. Hy-Vee milk | ||
| 6 tbsp. Hy-Vee butter, melted | ||
| 1 ½ tsp. Hy-Vee vanilla extract | ||
| 1 ⅓ c. fresh blackberries, rinsed and drained well |
Directions
- To prepare topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Set aside.
- Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick cooking spray or line with paper baking cups.
- In a large bowl, stir together flour, sugar, baking powder and salt.
- In a small bowl, beat together egg, milk, melted butter and vanilla. Add to flour mixture; stir just until combined. Spoon a heaping tablespoon of batter into each muffin cup to cover bottom. Place 2 to 3 blackberries over batter in center of muffin cup. Top with remaining batter. Sprinkle with streusel topping.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool completely on wire rack.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 35mg
- Sodium: 310mg
- Total Carbohydrates: 31g
- Protein: 3g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 6%
0%
Iron 6%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Spring 2013.