Crumb-Topped Blueberry Muffins
2 ½ cups flour 1 egg
4 tsp. baking powder 1 cup milk
½ tsp. salt 1 tsp. vanilla
½ cup sugar 1 ½ cups blueberries
¼ cup butter or margarine
Sift together flour, baking powder and salt. Cream sugar, butter and egg. Add
sifted ingredients to creamed mixture and combine.
Add liquid all at once and stir until blended.
Fold in blueberries. Spoon into 12 greased large muffin cups.
Topping
½ cup sugar 1/3 cup flour
½ tsp. cinnamon ¼ cup butter or margarine
Mix sugar, cinnamon, and flour and cut butter into mixture until it crumbles.
Sprinkle over the top of muffins.
Bake in 375 oven for 20 to 25 minutes.
2 ½ cups flour 1 egg
4 tsp. baking powder 1 cup milk
½ tsp. salt 1 tsp. vanilla
½ cup sugar 1 ½ cups blueberries
¼ cup butter or margarine
Sift together flour, baking powder and salt. Cream sugar, butter and egg. Add
sifted ingredients to creamed mixture and combine.
Add liquid all at once and stir until blended.
Fold in blueberries. Spoon into 12 greased large muffin cups.
Topping
½ cup sugar 1/3 cup flour
½ tsp. cinnamon ¼ cup butter or margarine
Mix sugar, cinnamon, and flour and cut butter into mixture until it crumbles.
Sprinkle over the top of muffins.
Bake in 375 oven for 20 to 25 minutes.
Bonnell's Blueberries
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