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Crumble Topped Blueberry Muffins Recipe

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This recipe for Crumble Topped Blueberry Muffins, by , is from The Madson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Engstrom
Added: Sunday, April 20, 2008



1/2 c. flour
1/2 t. cinnamon
3 T. sugar
3 T. butter


2 c. flour
1/2 T. grated lemon peel
2 t. baking powder
2 eggs
1/2 t. baking soda
1 carton blueberry yogurt (8 oz.)
3/4 t. salt
1/4 c. butter, melted
1/3 c. sugar
1/2 t. vanilla
1/2 t. cinnamon
1 c. fresh blueberries, or frozen

(do not thaw)

Combine flour, sugar and cinnamon for topping; cut in butter until mixture resembles coarse crumbs.
Grease 12 muffin cups or line with paper liners. Preheat oven to 400. In large bowl combine flour, baking soda, baking powder, salt, sugar, cinnamon and lemon peel. In a medium bowl lightly beat eggs, stir in yogurt, vanilla and butter. Stir into flour mixture only until dry ingredients are moist. Fold in blueberries. Fill muffin cups 2/3 full. Sprinkle on topping. Bake 20 min.




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