VERY BLUEBERRY CRUMB CUPCAKES BATTER

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • BATTER:
  • 1 1/3 c flour
  • 1/2 c sugar
  • 1 t baking powder
  • 1/4 t salt
  • 6 T sweet butter, melted and cooled
  • 2 beaten eggs
  • 1/4 c milk
  • 1 t vanilla (only use pure, always)
  • 1 1/4 c fresh or frozen blueberries-
  • if using frozen, do not defrost.

Directions

  • Wisk the dry ingredients, add all else but the crumbs and the berries. Do not stir-wisk beyond just blended, add the berries and blend very gently.
  • Spoon into 12 lined or buttered muffin tins. NOW-gently press spoonfuls of the crumbs on top of each and bake about 20 minutes in a preheated oven at 375
  • *************************************
  • TIP: wash fresh blueberries, dry and freeze flat single layer on a tray of some sort. When they are frozen, you can toss them into a baggie and keep frozen.

Notes

Categories: Cupcakes 
© 2006-2014 BakeSpace, Inc. All Rights Reserved