Blueberry Muffins

I made these Blueberry Muffins in 1987 for the first time, and they were so delicious and easy that I’ve made them every year since.  It’s now 2012, and I know that every time you go to the fruit section at the market, the first thing you see is BLUEBERRIES.  I keep on thinking of toasting the blueberry muffins with butter, and having a nice hot cup of tea.  Boy, that does sound good.

Blueberry Muffins Recipe

Blueberry Muffins

½ cup sugar

¼ margarine or butter, softened

1 egg

2 ½ cups flour

4 tsp. baking powder

½ tsp. salt

1 cup milk

1 tsp. vanilla

½ cup blueberries, washed and drained

Topping:   ½ cup sugar

½ tsp. cinnamon

1/3 cup flour

¼ cup cold butter

 

Preheat oven to 375 F.  Line the cupcake pans with paper liners; about 12 to 14.  Cream butter and sugar until fluffy.  Beat in egg.  In separate bowl; combine flour, baking powder and salt.  Add dry ingredients to sugar mixture alternately with the milk; and vanilla and beat well.  Then fold in the blueberries.

In small bowl, mix sugar, cinnamon, flour and butter.  Mix until crumbly.  Sprinkle over batter.  Then bake the muffins on 375 F. for 20 to 25 minutes

(Recipe for the Blueberry Muffins came from Marie Shea)

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