Sugar Hill 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:

• Preheat oven to 425º.
• Mix egg, sugar and milk, then add butter.
• Sift together dry ingredients and combine with wet mixture.
• Toss blueberries lightly in flour, then gently fold them into batter.
• Grease and flour muffin pans.
• Fill them about 2/3rds full.
• Bake about 12 minutes.
• Serve muffins hot, with fresh butter.

Steps:

• Line a muffin tin with muffin-cup liners -- the recipe won't work without them.
• Combine flour, baking powder, baking soda, and salt in a small bowl and set aside.
• In a large bowl, beat the eggs with the yogurt until thoroughly combined.
• In a medium saucepan over medium heat, melt together the butter and brown sugar.
• Beat this mixture into the egg mixture and stir in the oats.
• Fold in the flour mixture and then the blueberries.
• Fill the muffin cups 2/3 full.
• Drop a generous pinch of sugar onto the top of each muffin.
• Bake 20-25 minutes at 375 degrees and cool for 5 minutes before removing from pan.
• Finish cooling the muffins (in their papers) on a wire rack.