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| SUGAR CRUSTED BLUEBERRY MUFFINS | |
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1 3/4 c. flour 1/4 c. sugar 2 1/2 tsp. baking powder 3/4 tsp. salt 1 egg, well beaten 3/4 c. milk 1/3 c. salad oil 1 c. fresh blueberries Sift dry ingredients in large bowl. Make a well in the center. Combine egg, milk and salad oil. Add all at once to dry ingredients, stirring just until dry ingredients are moistened. Gently fold in blueberries. Fill greased muffin pans 2/3 full. Bake in a preheated 400°F oven for 25 minutes. Cool 5 minutes. Remove from pans. Brush top with 1/4 cup melted butter. Dip tops into mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon. | |
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recipe reviews #142949
Susan (Pennsylvania) says:
I have made these muffins dozens of times, conservatively estimating, for the past 20 years. The consistency of the muffin, combined with the decadence of the topping, is unmatched in any other I have ever tasted! Best with sweet summer berries, straight from a farm!! I first saw this recipe in a small booklet at a blueberry farm in Indiana.
#154611
Maya (Pennsylvania) says:
I believe this was a good recipe but instead of putting on the sugar after the muffins are in the oven I put on the sugar and cinnamon before. It gives it a more crunchier sugar crust.
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