Blueberry Cake / Muffins
By
Carol Junkins
@CarolAJ
6
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 vote
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
- 1/2 c
- sugar
- 1/3 c
- all purpose flour
- 1/4 c
- butter
- 1 1/2 tsp
- cinnamon
CRUMB TOPPING
How to Make Blueberry Cake / Muffins
- 1Oven 375 degrees Line 18 muffin cups w/paper ( I used six small muffin cups and 4 Jumbo muffins)
- 2Sift flour, BP, salt and set aside.
Beat butter, w/sugar, eggs, and vanilla - 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. - 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.
- 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
