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Blueberry Muffins Recipe

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This recipe for Blueberry Muffins is from The Shevlin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Muffins:
4 cups all-purpose flour
6 tsp. baking powder
1 cup sugar
1/2 tsp. salt
1 cup butter or margarine
2 large eggs, slightly beaten
1 cup plus 3 tablespoons milk
1 tsp. vanilla extract
2 tsp. almond extract
2 cups blueberries, fresh or frozen

Topping:
1/4 cup of sugar
4 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons cold butter
Directions:
Directions:
Preheat over to 375ºF and grease cups of muffin tin or line with baking cups. Combine flour, baking powder, sugar, and salt in a large bowl. Cut in butter using two knives or a pastry blender until mixture resembles coarse crumbs. Make a well in the dry ingredients and add eggs, milk, and vanilla and almond extracts, stirring just until the liquid is absorbed. Gently fold in blueberries, then fill muffin cups with the mixture.
To prepare the topping, blend sugar, flour, cinnamon, and butter together and sprinkle evenly over top of muffins.
Bake 23 to 30 minutes, until the center springs back to the touch.
Number Of Servings:
Number Of Servings:
24 medium or 12 large muffins
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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