Extra Large Blueberry Crunch Muffins
INGREDIENTS
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Ingredients
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Reynolds® Extra Large Foil Baking Cups
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TOPPING (optional):
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1/2 cup flour
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1/2 cup sugar
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1/4 cup butter or margarine, softened
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MUFFINS:
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3 cups flour
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1 cup sugar
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4 teaspoons baking powder
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1 teaspoon salt
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2 eggs, beaten
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1 cup milk
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1/2 cup butter or margarine, melted
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2 teaspoons vanilla extract
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2 cups frozen blueberries, rinsed and drained
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