Sherris Blueberry Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Steps:

• Heat oven to 375°.
• Grease 18 regular-size muffin cups (or 12 large size muffins).
• In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
• Add eggs one at a time, beating after each.
• Beat in vanilla, baking powder, lemon zest, and salt.
• With spoon, fold in half of flour then half of milk into batter; repeat.
• Fold in blueberries.
• Spoon into muffin cups and sprinkle topping onto each muffin.
• Bake 15 to 20 minutes, until golden brown and springy to touch.

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.