Ingredients
1/4 cup butter, softened
1/3 cup sugar
1 egg
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen small berries (does not have to be blueberries, well drained)
Directions:
In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full.
Topping:
In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins.
Bake at 375° for 20-25 minutes. Yield: 1 dozen.
Notes: This recipe is very easy to make, and very quick. I learned about this recipe from little recipe cards that my mom keeps and i decided to make them. They take about 15 minutes to make. If you do decide i think that you will really enjoy them.
Wild blueberry muffin recipe
Chef's Corner
By Sophia Gunther