 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
Nothing is better then a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.Dewey Grindle, Blue Hill, Maine Ingredients:
1/4 cup butter, softened |
1/3 cup sugar |
1 egg |
2-1/3 cups king arthur unbleached all-purpose flour |
4 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
1 teaspoon vanilla extract |
1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained |
streusel topping: |
1/2 cup sugar |
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter, cubed |
Directions:
1. In a bowl, cream butter and sugar. Add egg; 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 two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes. Yield: 1 dozen.
|
|