Blueberry Cake / Muffins

Carol Junkins

By
@CarolAJ

In the picture of the muffins, well that is all I had left ! geez,, that is how fast they went ~~~ They come out light and fluffy too !!


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Comments:

Serves:

18 muffins

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

2 c
all purpose flour
1 1/2 tsp
baking powder
1/4 tsp
salt
1/2 c
soft butter or margarine
1 c
sugar
2
eggs / unbeaten
1 tsp
vanilla extract
1/2 c
milk
1 c
blueberries ~ fresh or frozen (i add more)
confectioners' sugar to top, or crumb topping

CRUMB TOPPING

1/2 c
sugar
1/3 c
all purpose flour
1/4 c
butter
1 1/2 tsp
cinnamon

Directions Step-By-Step

1
Oven 375 degrees Line 18 muffin cups w/paper ( I used six small muffin cups and 4 Jumbo muffins)
2
Sift flour, BP, salt and set aside.
Beat butter, w/sugar, eggs, and vanilla
3
Beat at high speed for 4 min. til light and fluffy.
At low speed beat flour mixture (in fourths) w/milk (in thirds) beginning and ending with flour. Beat just until smooth.
4
Fold in blueberries gently, 1/4 c in each cup about 2/3 full. Bake 20-25 minutes. Check with toothpick at 20 minutes, that is all mine took.
5
BEFORE BAKING: Crumb Topping: 1/2 c sugar, 1/3 c flour, 1/4 c butter,
1 1/2 teaspoons cinnamon ~
Mix with fork sprinkle on muffins

About this Recipe

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American