Blueberries lend themselves to the most incredible muffins - especially when made from scratch
A beloved book from childhood, "The Blueberry Pie Elf" by Catherine Wolley (under the pen name Jane Thayer) fueled my long-lasting love for blueberry muffins. Especially as they come hot out of the oven and then heaped with melting butter on every bite. The season for fresh blueberries may be short, but frozen will work just as well. If you use canned, retain the liquid and add for color (just replace a portion of the milk).
2 cups flour
Place paper muffin cups inside a 12-section muffin tin.
Mix flour, baking
powder, salt, and sugar, in a large bowl.
Pour the batter into each muffin cup and add the topping to each (about 2 tablespoons). Bake about 35 minutes in a preheated 400-degree F. oven. When done, the top will be lightly browned with crunchy, rounded tops. Allow to cool for about five minutes and remove.
4 Tablespoons butter,
Combine all ingredients in a bowl. Use hands to blend thoroughly until small pellets are formed. Add to top of muffins and bake per instructions.
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