Preheat oven to 375 degrees F (190 degrees C).
Grease 12 muffin cups or line with paper muffin
liners.
Cream together 1/2 cup butter with 3/4 cup sugar
until light and fluffy. Beat in eggs, and stir in
vanilla.
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt
in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour
over blueberries, and set aside. (prevents purple batter)
Add dry ingredients alternately with milk to the batter. Fold in
blueberries. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar, and 1/2 teaspoon
cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or
pastry blender until mixture resembles course crumbs. Sprinkle over
batter in muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick
inserted in center of a muffin comes out clean. Cool in pans on wire
rack.
Roughly 3160 calories in entire batter (divide by number of muffins
made). Topping is 500 calories of that.
Originally Submitted
7/1/2012
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