These are by far the most delicious, moist and tasty blueberry muffins we have found. The recipe calls for a sugar crumb topping but we omit it to make them just a bit more healthy. Plus, we add tons more blueberries, and some wheat flour, but we do that to every muffin recipe.
Blueberry-crumb Cupcakes
1/2 c. (1 stick) butter, softened
1/2 c. sugar
1 egg
1 tsp vanilla extract
1 c. flour
1 tsp baking powder
Pinch of salt
1/3 c. milk
1 c. fresh blueberries
Add half of dry ingredients, then milk, then remaining dry ingredients.
Topping:
1/3 c. flour
1/4 c. (1/2 stick) butter
1/2 c. sugar
3/4 tsp cinnamon
Bake at 350 for 20 mins (sometimes a little less).
This was from the magazine, Parenting, in July 2004.
1 comment:
These look good! I think we will try them tomorrow.
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