BLUEBERRY CAKE / MUFFINS

Blueberry Cake / Muffins image

Provided by Carol Junkins @CarolAJ

Categories Muffins

Number Of Ingredients 15

2 cup(s) all purpose flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) soft butter or margarine
1 cup(s) sugar
2 - eggs / unbeaten
1 teaspoon(s) vanilla extract
1/2 cup(s) milk
1 cup(s) blueberries ~ fresh or frozen (i add more)
- confectioners' sugar to top, or crumb topping
CRUMB TOPPING
1/2 cup(s) sugar
1/3 cup(s) all purpose flour
1/4 cup(s) butter
1 1/2 teaspoon(s) cinnamon

Steps:

Oven 375 degrees Line 18 muffin cups w/paper ( I used six small muffin cups and 4 Jumbo muffins)
Sift flour, BP, salt and set aside. Beat butter, w/sugar, eggs, and vanilla
Beat at high speed for 4 min. til light and fluffy. At low speed beat flour mixture (in fourths) w/milk (in thirds) beginning and ending with flour. Beat just until smooth.
Fold in blueberries gently, 1/4 c in each cup about 2/3 full. Bake 20-25 minutes. Check with toothpick at 20 minutes, that is all mine took.
BEFORE BAKING: Crumb Topping: 1/2 c sugar, 1/3 c flour, 1/4 c butter, 1 1/2 teaspoons cinnamon ~ Mix with fork sprinkle on muffins