|
|
|
These are
delicious with a crumbly topping!
|
|
3
cups |
|
flour |
|
|
1
Tbs |
|
baking powder |
|
|
2
cups |
|
sugar |
|
|
½
cup |
|
margarine, cut up |
|
|
2
large |
|
eggs |
|
|
1
cup |
|
milk |
|
|
1
tsp |
|
vanilla extract |
|
|
1 ¾
cups |
|
fresh blueberries |
|
|
2
Tbs |
|
butter, melted |
|
|
|
|
|
|
1 |
Combine
flour, baking powder and sugar in bowl; Use a
pastry blender to cut in margarine until mixture
is crumbly. Reserve 1 cup of the sugar/flour
mixture and set aside. |
|
2 |
Add eggs,
milk and vanilla to remaining mixture. Beat at
medium speed with an electric mixer until
smooth. Fold in blueberries. |
|
3 |
Pour batter
into greased or lined muffin pan cups. |
|
4 |
Drizzle
melted butter over reserved 1 cup sugar mixture,
stirring just slightly. Sprinkle over muffin
batter. |
|
5 |
Bake at 350
degrees F. for 20-25 minutes. |
|
|
|
|
Servings: 24 |
|
|
|
Cooking Tips |
|
Try using 12
large-sized muffin tins for Starbucks- sized muffins! |
|
|
|