Blueberry Muffins

This is as good as it gets for blueberry muffins. Using the crumb topping I gave you for the apple pie is wonderful on these. I have one of those pans that bake muffin tops. Using a regular muffin pan is fine. These make 12 muffins. Remember, when using those new dark coated pans, always lower the heat by 25 degrees or they will brown too much.

Ingredients

Muffins

1 stick butter softened
3/4 cup sugar
2 large eggs
2 cups flour
1 T. baking powder
? cup milk
1 tsp. vanilla
2 cups blueberries fresh or frozen

Crumb Topping

Instructions

Grease muffin pans, or line with paper liners.
In medium bowl beat butter with sugar until pale and fluffy.
Beat in eggs and vanilla.
Mix flour with baking powder; add alternately to egg mixture with ? cup milk.
Stir in blueberries.
Scoop into muffin tins. I use an ice cream scoop.
Sprinkle with about 1 T. of crumbs
Bake at 3750 for about 25-30 minutes.

Notes

If you are using the very large muffin tins (6 per pan) this will make about 6 large muffins.