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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


Step 1

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.

Step 2

COMBINE topping ingredients in small bowl until crumbly; set aside.

Step 3

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.

Step 4

BAKE to minutes until lightly browned and toothpick inserted in center comes out clean.

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