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Purple Blueberry Muffins

Source: Unknown

1/2 C Margarine
1 C Sugar
2 T Cornstarch
2 T Water
1 t Vanilla Extract
2 t Baking Powder
1/4 t Salt
2 C Flour
1/2 C Milk
1 (16 oz) PKG Frozen Blueberries, Thawed and Drained

1/2 C Sugar
1/3 C Flour
1/4 C Margarine
1-1/2 t Cinnamon
1/4 t Nutmeg

Heat oven to 375F and start draining blueberries.

In a bowl, mix margarine until creamy. Add sugar and beat until pale and fluffy. In a small bowl, combine cornstarch and water. Add half the cornstarch mixture to the sugar and margarine. Mix well. Add remaining cornstarch mixture and mix well.

Beat in vanilla, baking powder, and salt. Mix in half the flour and milk, then the other half. Fold in blueberries.

Fill about 18 muffin cups with liners and sppon 1/4 C batter into each muffin cup. Add optional topping (See Below) and bake for 25-30 minutes, or until a toothpick comes out free of batter and the muffins are springy to the touch.

To make crumb topping, mix together sugar, flour, margarine, cinnamon, and nutmeg with a fork. Sprinkle over muffins.

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