Blueberry Cake / Muffins

Name: Blueberry Cake / Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 muffins
Cuisine: American
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

By Carol Junkins
@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 !!

Rating:

★★★★★ 1 vote5

Comments:

18 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
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How to Make Blueberry Cake / Muffins

Step-by-Step

Oven 375 degrees Line 18 muffin cups w/paper ( I used six small muffin cups and 4 Jumbo muffins)
Sift flour, BP, salt and set aside.
Beat butter, w/sugar, eggs, and vanilla
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.
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.
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