Wild Blueberry Muffins
1/4 C butter or margarine, softened
1/3 C sugar
1 egg
2-1/3 C flour
4 t baking powder
1/2 t salt
1 C milk
1 t vanilla
1-1/2 C fresh or frozen blueberries or 1 can (15 oz. water-packed blueberries, well
drained
Streusel Topping:
1/2 C sugar
1/3 C flour
1/2 t cinnamon
1/4 C butter or margarine
In a mixing bowl, cream butter and sugar. Add eggs, mix well.
Combine dry ingredients; add to creamed mixture alternately with milk.
Stir in vanilla. Gently fold in blueberries. Fill greased or
paper-lined muffin cups 2/3 full. In a small bowl, combine the sugar,
flour and cinnamon; cut in the butter until crumbly. Sprinkle over
muffins. Bake at 375 degrees for 2-25 minutes.
Serves 12
1/4 C butter or margarine, softened
1/3 C sugar
1 egg
2-1/3 C flour
4 t baking powder
1/2 t salt
1 C milk
1 t vanilla
1-1/2 C fresh or frozen blueberries or 1 can (15 oz. water-packed blueberries, well
drained
Streusel Topping:
1/2 C sugar
1/3 C flour
1/2 t cinnamon
1/4 C butter or margarine
In a mixing bowl, cream butter and sugar. Add eggs, mix well.
Combine dry ingredients; add to creamed mixture alternately with milk.
Stir in vanilla. Gently fold in blueberries. Fill greased or
paper-lined muffin cups 2/3 full. In a small bowl, combine the sugar,
flour and cinnamon; cut in the butter until crumbly. Sprinkle over
muffins. Bake at 375 degrees for 2-25 minutes.
Serves 12
