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Ingredients
1/4 cup margarine, softened
2/3 cup sugar
2 eggs
1/2 cup low-fat milk
1 tsp vanilla
2 cups flavor
2 tsp baking powder
Dash salt
1 1/2 cups fresh blueberries, rinsed
Crumb Topping:
1/4 cup sugar
1/4 cup flour
1 tsp cinnamon
2 tbsp margarine, softened
Method
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Preheat oven to 350 degree.
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Spray a muffin tin pan with cooking
spray.
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Using an electric mixer, cream together
the 1/4 cup margarine and 2/3 cup sugar.
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Add eggs, mill, and vanilla.
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Carefully add the flour, baking powder,
and salt to batter, combining until just mixed and moistened,
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Fold in the blueberries using a wooden
spoon or rubber spatula.
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Pour batter into prepared pan to a
third of the way from the top.
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Prepare crumb topping.
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In a small bowl combine the sugar,
flour, and cinnamon.
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Add margarine and mix together using a
pastry cutter or fork, until the mixture is crumbly.
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Sprinkle crumb topping over the tops of
the batter.
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Bake muffins for 20 to 25 minutes or
until light brown and a toothpick inserted into the center of muffins
comes out clean.
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Cool before serving.
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Make 1 dozen.
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