Wednesday, February 03, 2016

#3756 - Blueberry Crumb Muffins

(by Shirley McNevich)

1/2 cup softened butter
3/4 cup white sugar
2 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk
1 1/2 cups fresh blueberries
Crumb Mixture: 2 TBSP flour; 2 TBSP Domino's dark brown sugar (packed); 1/4 tsp. cinnamon; 2 TBSP cold butter

In a mixer add 1/2 cup softened butter and white sugar--beat. Add eggs, milk and vanilla--beat. Remove bowl from mixer--add 2 cups flour, the baking powder and the salt--stir until mixed. Add blueberries--stir. Place cupcake liners into muffin tins. Fill each liner 2/3 full with batter. In a separate bowl add 2 TBSP flour, the brown sugar, the cinnamon and the 2 TBSP cold butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture evenly over the cupcake batter in each liner. Bake at 375 degrees 25-30 minutes--test with a toothpick for doneness.

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