No one will be able to resist a classic blueberry muffin, which is why this is perfect to serve to anyone. The kids would love anything with berries on it. The adults would love it simply because they grew up eating it. Serve this with milk, tea, or coffee and you’re solved! I can still clearly picture myself in our kitchen back home. I knew whenever Mom was making blueberry muffins because the smell will permeate all over the house.
And there’s nothing sweeter and fresher than the smell of blueberries. I would then go to the kitchen and wait until the oven timer sounds. I was always the first one to have a piece.
Ingredients
1 1⁄2 cups Gold Medal all-purpose flour
3⁄4 cup Domino white sugar
1⁄2 teaspoon Morton salt
2 teaspoons Clabber Girl baking powder
1⁄3 cup Wesson vegetable oil
1 Eggland’s egg
1⁄3 cup McArthur milk
1 cup Driscoll’s fresh blueberries
1⁄2 cup Domino sugar
1⁄3 cup Gold Medal all-purpose flour
1⁄4 cup Land O Lakes butter, cubed
1 1⁄2 teaspoons McCormick ground cinnamon
Instructions
Preheat oven to 400 F.
Line a muffin tin with muffin liners.
Mix together 1 1/2 cups all-purpose flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
Combine this with flour mixture.
Fold in blueberries, using a spatula.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
For the crumb topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Double it to make large muffins. You can also add cinnamon to the batter.
