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Blueberry Muffins Recipe

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This recipe for Blueberry Muffins, by , is from Mom's Recipes - Made with "Love", one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kristin Aquafresca


Blueberry Muffins:
2 cups all-purpose flour plus 1 tablespoon*
2 teaspoons baking powder
teaspoon salt
cup butter, melted
cup oil
cup granulated sugar
2 large eggs
1 teaspoon vanilla
cup milk
2 cups blueberries, fresh or frozen

Crumb Topping:
⅔ cup all-purpose flour
⅓ cup brown sugar, packed
⅛ teaspoon salt
teaspoon granulated sugar
4 tablespoons butter, melted

Heat oven to 375. Line muffin tins with baking cups or grease well with cooking spray.

In a medium bowl, mix together the flour, baking powder and salt; set aside.

In a large bowl, mix together the butter, oil, and sugar with a fork until smooth. Add the eggs, vanilla, and milk and mix well until combined.

Add the flour mixture into the liquid mixture and stir just until most of the streaks of flour are incorporated. Fold in the blueberries, being careful not to smash them. If using frozen blueberries, do not defrost before adding them to the batter.

Fill each baking up full, then add a few extra blueberries to the top of each muffin.

Mix the flour, sugar, salt, and melted butter together in a medium bowl using a fork for the crumb topping then divide evenly among the muffins, sprinkle about 1 tablespoon of the crumb mixture to the top of each muffing before baking.

Bake for 22-25 muffins, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.

*Shake the blueberries in 1 tablespoon flour before adding to the batter. This will help the blueberries from falling to the bottom of each muffin cup.

Number Of Servings:
Number Of Servings:
12 Large / 24 Small
Preparation Time:
Preparation Time:
25-30 minutes




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