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Walnut Streusel Topped Blueberry Muffins – adapted from Betty Crocker Cookbook (1950 edition)
This is from the “Sweeter Popular Muffins” recipe – the original recipe calls for 1/2 cup of milk but I found that the muffins are too dense for my taste so I always double the milk.
1-1/2 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup soft shortening
1 cup milk
1 cup blueberries (frozen, canned or fresh) – put an extra 1 tablespoon of sugar and 1 tablespoon of flour aside.
Mix together 1/3 cup brown sugar, 1/3 cup broken nuts (walnuts or pecans are excellent!), and 1/2 tsp. cinnamon. Make sure to break up any lumps.
Preheat oven to 375 degrees. Mix together with blending fork or pastry blender. Then stir JUST UNTIL ingredients are blended. Roll your blueberries into the sugar and flour you set aside. Carefully fold your blueberries into the rest of your mixture. Then should help keep your blueberries from bleeding purple juice into your muffins. Fill greased muffin cups 2/3 full. Sprinkle the Nut-Crunch Topping over the muffins.
Bake until golden brown, about 20-25 minutes. Makes about 12 muffins.
I use frozen blueberries I get at one of the club stores and have a lot of broken blueberries, and I never know when I’m going to get a tart one I like to add some sugar onto them.