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VERY BLUEBERRY CRUMB CUPCAKES BATTER
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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
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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.
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