Breads and Muffins
Blueberry Crunch Muffins

Makes 15 Regular Muffins or 12 Extra Large Muffins

½ cup flour
½ cup sugar
½ cup butter, softened

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)

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.

« back to search results

“We get many requests for these muffins.” —Innkeeper, Old St. Angela Inn--Old St. Angela Inn
Address: 321 Central Avenue
Pacific Grove, CA
Telephone: 831-372-3246
View Profile