My Mom's Blueberry Muffins
My Mom's Blueberry Muffins recipe
Yield
12 servingsPrep
25 minCook
35 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
sugar
|
|
| 4 | tablespoons |
margarine
|
|
| ⅔ | cup |
milk
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
blueberries
fresh or frozen |
|
| Topping | |||
| 4 | tablespoons |
margarine
non-fat, softened |
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
sugar
|
|
| 6E+1 | ml |
margarine
|
|
| 158 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
blueberries
fresh or frozen |
|
| Topping | |||
| 6E+1 | ml |
margarine
non-fat, softened |
|
| 79 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
Directions
Line a 12-well muffin tin with paper baking cups.
Preheat oven to 400℉ (200℃).
Measure flour, baking powder, salt and sugar into a big bowl.
Melt butter (about 45 seconds on High, uncovered, in a microwave).
Add milk, then egg.
Stir a little, just to break up the egg.
Combine the wet and dry mixtures.
Just stir gently with a fork.
Stir in the blueberries.
Pour batter into muffin cups.
Cover each with 2 tablespoons of topping.
Bake 30 to 35 minutes.
When muffins are done, take the muffin tin out of the oven.
The topping should be browned and crunchy and the tops mounded.
Let muffins cool in the tin at least 5 minutes.
Upturn the tin; the muffins will fall out.
Topping: Put butter, flour, sugar and cinnamon in a big bowl.
Rub them between your fingers and palms until you've made crumbs about the size of peas.
This may take 2 to 3 minutes.
