Blueberry Muffins

By Hklbrries

"Helen K. Woronik of Salem, CT, sent us her recipe for Blueberry Muffins. 'We grow our own blueberries on our farm, and for years I searched for the perfect muffin recipe. I finally created this recipe, and it has been a hit with my family and friends for many years,' she says."

Helen K Woronik, Salem, CT

Ingredients

• Muffins:
• 4 cups all-purpose flour
• 6 tsp baking powder
• 1 cup sugar
• 1/2 tsp salt
• 1 cup butter or margarine
• 2 large eggs, slightly beaten
• 1 cup plus 3 tbsp milk
• 1 tsp vanilla extract
• 2 tsp almond extract
• 3 tsp grated orange rind (optional)
• 2 cups blueberries, fresh or frozen
• Topping:
• 1/4 cup sugar
• 4 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 2 tbsp cold butter

Preparation

Step 1

Preheat oven to 375 F. Grease cups of muffin tin or line with baking cups.

Combine flour, baking powder, sugar and salt in a large bowl. Cut in butter using two knives or a pastry blender until mixture resembles coarse crumbs. Make a well in the dry ingredients and add eggs, milk, and the vanilla and almond extracts, stirring just until the liquid is absorbed. Gently fold in the orange rind, if using, and berries, then fill muffin cups with the mixture.

To prepare the topping, blend sugar, flour, cinnamon and butter together and sprinkle evenly over top of muffins.

Bake 23 to 30 minutes, until the center springs back to the touch.