Breakfast for 12

Bakery-Style Blueberry Muffins

Name: Bakery-Style Blueberry Muffins
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1/2 cup all purpose flour; 1/2 tsp cinnamon; 1/3 cup packed brown sugar; 3 tbsp butter; 1/2 cup butter; 1 cup sugar; 2 large eggs; 1/2 cup milk; 1/2 tbsp vanilla extract; 1/2 tsp almond extract; 2 cups all purpose flour; 2 tsp baking powder; 1/4 tsp salt; 2 cups fresh or frozen blueberries; 2 tbsp all purpose flour

These blueberry muffins use a sweet crumb topping and bake at two temperatures for tall, golden tops.

$0.40per serving $

45 minstart to table

12servings

American Vegetarian Kid-friendly Budget Breakfasts Back to school Summer

Ingredients

1/2 cup all purpose flour
1/2 tsp cinnamon
1/3 cup packed brown sugar
3 tbsp butter
1/2 cup butter
1 cup sugar
2 large eggs
1/2 cup milk
1/2 tbsp vanilla extract
1/2 tsp almond extract
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
2 cups fresh or frozen blueberries
2 tbsp all purpose flour

Steps

Heat the oven to 425 F and grease a 12-cup muffin pan with cooking oil.
Mix the topping flour, cinnamon, brown sugar, and butter until crumbly.
Beat the remaining butter and sugar, then blend in the eggs, milk, vanilla, and almond extract.
Stir in the remaining flour, baking powder, and salt until just combined.
Toss the blueberries with the extra flour, then fold them into the batter.
Fill the muffin cups, add the topping, and bake at 425 F for 5 minutes; lower the heat to 375 F and bake 15 minutes more, then cool 5 minutes.

Main ingredient on sale this week? See what to make with eggs on sale.