Blueberry Muffins

Ingredients

• 2 cups frozen blueberries
• 1/4 cup flour
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 cup milk

Directions

• 1. Preheat oven to 375 degrees. Line 15 standard size muffin cups with paper liners or grease muffin pan.
• 2. Place blueberries in colander. Rinse well and let drain. Sprinkle with 1/4 cup flour. Toss gently with several strokes so that berries are coated with flour. Set aside.
• 3. In mixer bowl, cream butter and sugar.
• 4. Add eggs, one at a time, beating after each addition. Stir in vanilla.
• 5. In another bowl, combine flour, baking powder, salt and cinnamon. Gradually add to butter mixture. Mix until blended.
• 6. Add milk and mix lightly. Do not beat.
• 7. Carefully fold in blueberries. Fill muffin cups approximately 3/4 full.
• 8. Sprinkle with Topping, if desired. Bake 25 minutes or until set and lightly browned.

Servings

• Makes 12

Tips

Leftover muffins can be placed in freezer bag and frozen for later use. To reheat thawed muffins, place under broiler 30 to 60 seconds. Watch closely.

Ingredients

• 1/2 cup brown sugar
• 2 tablespoons flour
• 3/4 cup uncooked rolled oats
• 1/4 cup butter

Directions

• 1. Combine brown sugar, flour and oats.
• 2. With pastry blender, cut in butter until crumbly.
• 3. Sprinkle over muffins before baking.