Very Blueberry Crumb Cupcakes
  • 1/2 c flour
  • 1/3 c sugar
  • 3 T. sweet butter-very soft or melted and cooled
  • 1/2 t. cinnamon
  • Using fingers or fork, blend together only untill blended and crumbs form.
  1. Wisk the dry ingredients, add all else but the crumbs and the berries.
  2. Do not stir-wisk beyond just blended, add the berries and blend very gently.
  3. Spoon into 12 lined or buttered muffin tins.
  4. NOW-gently press spoonfuls of the crumbs on top of each and bake about 20 minutes in a preheated oven at 375.
  5. TIP: wash fresh blueberries, dry and freeze flat single layer on a tray of some sort.
  6. When they are frozen, you can toss them into a baggie and keep frozen.