1 pint berries = 2 cups
1 cup berries = 1/4 LB
1-LB bag frozen berries = 4 cups
Bryant Blueberry Farm & Nursery LLC
www.bryantblueberries.com
Ingredients
1-1/2 + 1/3 cups all-purpose flour
1-1/4 cups white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh Bryant Blueberries
1/4 cup butter, cubed
1-1/2 tsp ground cinnamon
Prepare
Preheat oven to 400 degrees F.
Grease muffin cups or line with muffin liners.
Topping:
Mix with Fork in Small Bowl
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1-1/2 teaspoons cinnamon
Set aside; use to sprinkle over muffins before baking
Muffin Batter:
Combine in Medium Bowl
1-1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
In a 1-Cup Measuring Cup
Pour 1/3 cup vegetable oil into the measuring cup
Add the egg and enough milk to fill the cup
Mix into the muffin batter flour mixture
Add
Blueberries and fold gently into the batter
Pour and Bake
Fill muffin cups to the top
Sprinkle with crumb topping mixture
Bake 20-25 minutes, or until done
Recipe courtesy of www.allrecipes.com