Blueberry Muffins (2) Collection
bisquick blueberry muffins 
blueberry muffins 
bisquick blueberry muffins 
1   egg
1 cup  bisquick baking mix
1/3 cup  sugar
2/3 cup  milk
2 Tbsp  veg. oil
3/4 cup  blueberries
heat oven to 400 degrees. grease bottom only of 12 medium size muffin cups 
or line with paper baking cups. beat eggs slightly in a medium bowl; stir 
in remaining ingredients except blueberries just until moistened. fold in 
blueberries into batter. divide batter evenly among muffin cups. bake 15 
to 18 minutes or until golden brown. 
blue blueberry muffins 
makes 1 dozen 
this recipe is adapted from the original recipe in _blueberry muffin 
  for the muffins:
1/2 cup  butter or margarine
3/4 cup  sugar
2   slightly beaten eggs
2 tsp  baking powder
1/2 tsp  salt
1 cup  fresh or frozen blueberries
1/2 cup  blueberry pie filling
2 cup  plus 1 tablespoon flour
1/2 cup  milk
  for the crumb topping (i find this is enough for two batches-half can be
  frozen for future use):
1/2 cup  sugar
  u cup flour
1/4 cup  softened butter or margarine
grease the bottoms only of 12 regular size (or 6 large) muffin 
cups or use paper cupcake liners. 
to make the crumb topping, combine the flour and sugar in a small bowl. 
cut in the softened butter until the mixture is crumbly. set aside. if the 
mixture is really sticky at this point, chill it in your freezer while you 
prepare the muffin batter. 
to make the muffins, melt the butter, then mix in the sugar. add the 
beaten eggs, baking powder and salt, and mix gently but well. 
put 1 tablespoon of the flour in a bowl or paper bag and add the 
blueberries. shake gently to coat. add half of the remaining 
flour to the butter mixture and stir it in with half the milk. repeat with 
the rest of the flour and milk. stir in the blueberry pie filling. the 
batter will turn blue. gently fold in the flour- coated blueberries. fill 
the muffin cups three-quarters full and top each with crumb topping. 
(bake any leftover batter in a small, greased loaf pan.) bake the muffins 
for 20 to 30 minutes or until they are lightly browned and spring back 
when you press gently on the center. (the small tea bread may take a 
little longer.) turn the muffins out of the pans onto a wire rack to cool. 
(ID: 3974) Mirror: Sat, Jan 15, 2005

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