Val’S Blueberry Muffins Recipe

Name: Val’S Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 2-1/4 cups Flour; 3-1/2 teaspoons Baking Powder; 1 cup Sugar; 1/4 teaspoons Salt; 1/2 teaspoons Cinnamon; 1/2 cups Butter; 1 whole Egg; 1 cup Milk; 1/2 teaspoons Vanilla; 1 cup Blueberries (or Raspberries!); _____; FOR THE TOPPING:; 1/2 cups Sugar; 1 pinch Cinnamon; 1/2 cups Flour; 1/2 cups Soft Butter

Servings: persons

FOR THE MUFFINS:
2-1/4 cups Flour
3-1/2 teaspoons Baking Powder
1 cup Sugar
1/4 teaspoons Salt
1/2 teaspoons Cinnamon
1/2 cups Butter
1 whole Egg
1 cup Milk
1/2 teaspoons Vanilla
1 cup Blueberries (or Raspberries!)
_____
FOR THE TOPPING:
1/2 cups Sugar
1 pinch Cinnamon
1/2 cups Flour
1/2 cups Soft Butter

1
Muffins:
2
1. Put together the first 5 dry ingredients (flour, baking powder, sugar, salt, cinnamon). Then cut in 1/2 cup butter.
3
2. In a separate bowl combine the egg, milk and vanilla.
4
3. Add to dry mixture stirring gently until blended, then fold in the blueberries.
5
4. Pour into muffin pan.
6
Topping:
7
Mix together the second amounts of sugar, cinnamon and flour. Cut in the butter and sprinkle on top of muffins.
8
Place in oven at 350 for 25-30 minutes.

1164

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE MUFFINS:, 2-1/4 cups Flour, 3-1/2 teaspoons Baking Powder, 1 cup Sugar, and more.

Yes, Val’S Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Val’S Blueberry Muffins

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