BLUEBERRY MUFFINS WITH STREUSEL TOPPING
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| SERVING SIZE: 1-1/2 dozen |
| INGREDIENTS: |
| 3 cups of Thrive freeze-dried blueberries Hot tap water ½ cup butter, softened 1¼ cups sugar 2 eggs 2 cups all-purpose flour 2 tsp baking powder ½ teaspoon salt ½ cup milk STREUSEL: ½ cup sugar ⅓ cup all-purpose flour ½ tsp ground cinnamon ¼ cup cold butter |
PREPARATION:
Place the Thrive freeze-dried blueberries in a bowl and pour hot tap water over them until they are just covered. Let the blueberries sit for 10 minutes and then drain the water. Set the blueberries aside.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into creamed mixture alternately with milk. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full.
In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve muffins warm.