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Blueberry Buckle Muffins Recipe

Blueberry Buckle Muffins Recipe

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Ingredients:

Serving

1 bag ingredient in preparation

Directions:

INGREDIENT
/4 cup butter, room temperature
/4 cup sugar
Eggs
/2 cup milk
Teaspoon vanilla extract
Cups all-purpose flour
Teaspoons baking powder
/4 teaspoon salt
Cups blueberries, stemmed and rinsed
TOPPING
/3 cup sugar
/2 cup all-purpose flour
/2 teaspoons cinnamon
/4 cup butter, room temperature
DIRECTION
Heat the oven to 350º and line a 12-cup muffin tin with bake cups. In a large mixing bowl, use an electric mixer to cream the butter and the sugar. Beat in the eggs, then the milk and vanilla extract.
Sift the flour, baking powder, and salt into a medium-size mixing bowl. Pour the dry ingredients over the wet ingredients and stir well, being careful not to overmix the batter. Use a spatula to fold in the berries. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
To make the crumb topping, stir together the sugar, flour, and cinnamon in a small mixing bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Your child can then sprinkle the topping over each muffin.
Bake for 20 to 25 minutes or until they are lightly brown and a knife inserted in the middle of one comes out clean. Cool in the tin for 15 to 30 minutes before serving-if you can wait. Makes 12.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.