Preheat oven to 375°. Grease of flour muffin pans. In large bowl, place all ingredients except blueberries. Blend at low speed for 2 minutes; scrape side of bowl and mix at high speed for 6 minutes. Spoon batter into muffin cups, filling each 1/2 full. Add 6-10 blueberries to the batter in each cup, mixing in several and leaving some for top. Sprinkle 1 tbsp of crumb topping on to each muffin. Top with remaining blueberries. Bake for 20-25 minutes. Remove from oven and cool for 10 minutes, then turn out and cool completely.
Crumb topping: Mix all ingredients. Before adding berries to top of batter, sprinkle 1 tbsp of topping, then berries.
Ingredients
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2 1/4 cups cake flour
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1 1/2 cups sugar
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3/4 cup shortening
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3/4 cup Milk
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2 Eggs
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2 1/2 teaspoons baking powder
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1 teaspoon Salt
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1 teaspoon vanilla
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1/2 teaspoon water
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1 pint fresh blueberries
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Crumb topping
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1/2 cup flour
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1/2 cup sugar
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1 teaspoon cinnamon
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1/4 cup butter, melted
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