July 15, 2011

Sugar Crusted Blueberry Muffins-from Great Lakes Blueberries

I smile every time I see this recipe. This was the first blueberry muffin recipe I used after getting my first apartment. It's just one of those little pamphlets you pick up at the blueberry stand, it's stained and wrinkled now, but I've treasured it all these years. They're very simple, but delicious with the sugar crusted tops. Some fresh lemon curd would go well with them!

1-3/4 cup flour
1/4 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoons salt
1 egg, well beaten
3/4 cup milk
1/3 cup canola oil
1 cup fresh blueberries
1/4 cup butter, melted
1/4 cup sugar mixed with 1/2 teaspoon cinnamon

Sift dry ingredients together in large bowl. Make a well in the center. Combine egg, milk and oil. Add all at once to dry ingredients, stirring just until dry ingredients are moistened. Gently fold in blueberries. Fill greased or paper lined muffin cups 2/3 full. Bake in a preheated 400 degree oven for 25 minutes. Cool 5 minutes. Remove from pans. Brush tops with 1/4 cup melted butter. Dip tops into cinnamon/sugar mixture.

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