Categories: muffins
Ingredients
- •1/4 cup butter, softened
- •1/3 cup sugar
- •1 egg
- •1 teaspoon vanilla extract
- •2-1/3 cups all-purpose flour
- •4 teaspoons baking powder
- •1/2 teaspoon salt
- •1 cup milk
- •1-1/2 cups fresh or frozen blueberries
Directions
-
•In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
- • Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
- Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.