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Clarion County Recipe of the Day: Kim McHenry’s Blueberry Muffins
The muffins featured in the picture above were beautifully baked by Kim’s niece, Maddi Griffith.
1/2 cup butter, softened
3/4 cup milk
2 cup flour, heaping
1/2 tsp. salt
2 tsp. baking powder
1 1/2 – 1 3/4 cup blueberries
1/2 cup white sugar
1/2 tsp. cinnamon
1/2 cup flour
1/4 cup butter, softened
-In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Add the flour, salt, and baking powder (mixing until just combined). Fold in the blueberries.
-Fill greased or paper-lined jumbo muffin cups 3/4 full. You will get 12-15 jumbo muffins depending on how full you make them. You can use the greased or paper-lined standard muffin cups, if you want more or smaller muffins.
-Mix topping ingredients together and sprinkle of the tops of the muffins. Kim likes to press on a lot of the toppings.
-Bake at 375 degrees for 20 to 30 minutes. Cool 5 minutes before removing from the pan to a wire rack. Enjoy!
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