Extra Large Blueberry Crunch Muffins
- Cook Time: 20 - 25 minutes
- Servings: 12
- Course: Breakfast
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- TOPPING (optional):
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup butter or margarine, softened
- 3 cups flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup milk
- 1/2 cup butter or margarine, melted
- 2 teaspoons vanilla extract
- 2 cups frozen blueberries, rinsed and drained
PREHEAT oven to 375°F (or to 350°F if using dark or nonstick cookie sheet). Place 12 Reynolds® Extra Large Foil Baking Cups on cookie sheet.
COMBINE topping ingredients in small bowl until crumbly; set aside.
COMBINE flour, sugar, baking powder and salt in large bowl. Combine eggs, milk, butter and vanilla in medium bowl; stir into flour mixture just until dry ingredients are moistened. Stir in blueberries. Spoon 1/3 cup batter into each baking cup; sprinkle topping evenly over batter.
BAKE to minutes until lightly browned and toothpick inserted in center comes out clean.