Source: Campbell's Recipes

Blueberry Crunch Muffins
Since this recipe uses frozen blueberries, you can enjoy homemade blueberry muffins, with a crunchy crumb topping, all year round.
Serves: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes


12 Reynolds® Extra Large Foil Baking Cups
3 1/2 cups all-purpose flour
1 1/2 cups sugar
1/4 cup (1/2 stick) butter, softened
4 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup milk
1/2 cup (1 stick) butter, melted
2 teaspoons vanilla extract
2 cups frozen blueberry

Heat the oven to 375°F.  Place the baking cups onto a baking sheet.
Stir 1/2 cup flour, 1/2 cup sugar and 1/4 cup softened butter in a small bowl with a fork until coarse crumbs form.

Stir the remaining flour, remaining sugar, the baking powder and salt in a large bowl. Beat the eggs, milk, 1/2 cup melted butter and vanilla extract in a medium bowl with a fork or whisk.  Add the egg mixture to the flour mixture and stir just until combined. Fold in the blueberries. Spoon 1/3 cup batter into each baking cup.  Sprinkle the crumb topping over the batter.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Let the muffins cool in the pan on a wire rack for 10 minutes.  Remove the muffins from the pan and let cool completely on a wire rack.

Tip: Reynolds® Extra Large Foil Baking Cups are the perfect size to make shortcakes using your favorite cake mix or scratch cake recipes. Fill the baking cups 1/2 full with cake batter.