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MUFFIN &
SCONE RECIPES:
Blueberry Muffins
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Blueberry Muffins |
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These are
delicious with a crumbly topping!
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3
cups |
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flour |
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1
Tbs |
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baking powder |
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2
cups |
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sugar |
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½
cup |
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margarine, cut up |
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2
large |
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eggs |
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1
cup |
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milk |
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1
tsp |
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vanilla extract |
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1 ¾
cups |
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fresh blueberries |
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2
Tbs |
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butter, melted |
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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. |
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2 |
Add eggs,
milk and vanilla to remaining mixture. Beat at
medium speed with an electric mixer until
smooth. Fold in blueberries. |
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3 |
Pour batter
into greased or lined muffin pan cups. |
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4 |
Drizzle
melted butter over reserved 1 cup sugar mixture,
stirring just slightly. Sprinkle over muffin
batter. |
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5 |
Bake at 350
degrees F. for 20-25 minutes. |
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Servings: 24 |
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Cooking Tips |
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Try using 12
large-sized muffin tins for Starbucks- sized muffins!
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "A lovely muffin with fresh blueberries.
Just like you'd find in a good breakfast restaurant!"
-San Marcos, CA
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