Blueberry Streusel Cornbread Ingredients
2 boxes Jiffy cornbread mix
2/3 cup milk
2 tablespoons flour
2 cups fresh blueberries
3 tablespoons butter, softened
3/4 cup sugar
1/2 cup flour
3/4 teaspoon cinnamon Instructions
Heat oven to 350 degrees F. Grease a 9-inch square pan.
Mix muffin mix, eggs, milk and flour for 30-60 seconds using electric mixer.
Fold in blueberries.
Pour into prepared baking pan.
In mixing bowl, using a pastry blender, combine topping ingredients into fine
Spoon over cornbread mixture.
Bake for 45-50 minutes.
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