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Wild Blueberry Muffins

Wild Blueberry Muffins
Nothing is better then a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.—Dewey Grindle, Blue Hill, Maine
12 ServingsPrep: 15 min. Bake: 20 min.

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 wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
  • STREUSEL TOPPING:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

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. 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.
Nutrition Facts: 1 serving (1 each) equals 252 calories,
© Taste of Home 2013

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Wild Blueberry Muffins (continued)

Nutrition Facts: 9 g fat (5 g saturated fat), 41 mg cholesterol, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013