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Home : Baked Goods : Muffins : Crackly Blueberry Muffins

Makes 12 Servings
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Crackly Blueberry Muffins

Contributed by: News Canada


  • 1/3 cup Gay Lea Unsalted Butter, softened (75 mL)
  • 1-1/4 cups granulated sugar (300 mL)
  • 1 egg
  • 1 tsp vanilla (5 mL)
  • 2 tbsp warm water (25mL)
  • 1 cup Gay Lea Sour Cream (Regular or Light) (250 mL)
  • 2 tsp finely grated orange rind (10 mL)
  • 2-1/4 cups all-purpose flour (550 mL)
  • 2 tsp baking powder (10 mL)
  • 1/2 tsp baking soda (2 mL)
  • 1/4 tsp salt (1 mL)
  • 1 cup fresh or frozen blueberries (250 mL)


  • 4 tsp granulated sugar (20 mL)
  • 1/2 tsp cinnamon (2 mL)


In bowl, beat unsalted butter with next 4 ingredients. Stir in sour cream and orange rind. Combine next 4 ingredients; stir into wet ingredients until moistened. Stir in blueberries.

Divide batter evenly into 12 greased muffin cups. Combine sugar and cinnamon; sprinkle over muffins. Bake in centre of preheated 375 F (190 C) oven and bake for about 25 minutes or until done. Let cool in pan for 15 minutes.

Serving Size: Makes 12 Servings



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