Blueberry Crunch Muffins
Contributed by: NAPSA
(NAPSA) - Dear Pat and Betty:
The extra large muffins at the bakery are yummy, how can I make them?
A. We love these muffins, too. To make the muffins that you see in the bakeries and coffee shops, we use Reynolds(r) Extra Large Foil Baking Cups. Foil baking cups can stand alone on a cookie sheet or shallow baking pan, making preparation easy and cleanup a snap. And, not only are the baking cups available in an extra large size, they also come in mini and regular sizes. Try this recipe for Blueberry Crunch Muffins, and you can have extra large muffins at home just like they make at the bakery.
Ingredients:
- Reynolds(r) Extra Large
- Foil Baking Cups
Topping:
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup butter, softened
Muffins:
- 3 cups flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup milk
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract
- 2 cups frozen blueberries, rinsed and drained
Directions:
Preheat oven to 375 F (or to 350 F if using dark or nonstick cookie sheet). Place 12 Reynolds Extra Large Foil Baking Cups on a cookie sheet.
Combine topping ingredients in a small bowl until crumbly; set aside.
Combine flour, sugar, baking powder and salt in a large bowl. Combine eggs, milk, butter and vanilla in a medium bowl; stir into flour mixture just until dry ingredients are moistened. Stir in blueberries. Spoon 1/3 cup batter into each baking cup; sprinkle topping evenly over batter.
Bake 20 to 25 minutes until lightly browned and toothpick inserted in center comes out clean.
Serving Size: Makes 12 Muffins
