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Blueberry Crunch Muffins

Servings:

Makes 15 Regular Muffins or 12 Extra Large Muffins

Ingridients:

Topping:
½ cup flour
½ cup sugar
½ cup butter, softened

Muffins:
3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup milk
½ cup butter, melted
2 teaspoons vanilla extract
2 cups fresh blueberries (can use frozen)

Directions:

Preheat oven to 350°F. In a small bowl, combine topping ingredients until crumbly; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a medium bowl, mix together eggs, milk, butter and vanilla extract. Stir egg mixture into flour mixture just until dry ingredients are moistened. Stir in blueberries. Spoon batter into muffin tins, about ⅔ full, and sprinkle topping evenly over each muffin. Bake 20-25 minutes until lightly browned and a toothpick inserted in the center comes out clean.

“We get many requests for these muffins.” —Innkeeper, Old St. Angela Inn --Old St. Angela Inn

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