blueberry cake / muffins
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 !!
prep time
15 Min
cook time
15 Min
method
Bake
yield
18 muffins
Ingredients
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup soft butter or margarine
- 1 cup sugar
- 2 - eggs / unbeaten
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup blueberries ~ fresh or frozen (i add more)
- - confectioners' sugar to top, or crumb topping
- CRUMB TOPPING
- 1/2 cup sugar
- 1/3 cup all purpose flour
- 1/4 cup butter
- 1 1/2 teaspoons cinnamon
How To Make blueberry cake / muffins
-
Step 1Oven 375 degrees Line 18 muffin cups w/paper ( I used six small muffin cups and 4 Jumbo muffins)
-
Step 2Sift flour, BP, salt and set aside. Beat butter, w/sugar, eggs, and vanilla
-
Step 3Beat 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.
-
Step 4Fold 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. -
Step 5BEFORE 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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