Blueberry Crumb Muffins

These are a specialty of my mom’s and I’ve mastered them too. We buy blueberries in bulk when they’re in season and freeze them so that we can make these year round.

Occasionally, I bring them in for the VanderCook students for a special treat to show them how much they’re appreciated. Homemade food of any kind is appreciated by college students!

I promised them I would share the recipe, so here goes… they’re better when you use real butter. 🙂

1. Preheat oven to 350 degrees.

2. Blend together the following ingredients:

  • 3 c. flour
  • 2 1/2 c. sugar
  • 2 t. baking soda
  • 1 stick oleo (softened, not melted)
  • * remove one cup of mixture and set aside

3. Add the following ingredients:
1 t. vanilla
2 eggs
1 c. milk

4. Fold in 1 1/2 or 2 cups of blueberries by hand. Use an ice cream scoop and scoop into paper muffin cups.

5. Add 1 1/2 t. of melted butter to crumb mixture and mix with a fork. Spoon sparingly onto top of muffin batter.

6. Bake for 20-30 minutes or until toothpick comes out clean.


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