KNOXVILLE, Tenn. — Blueberry Crumb Muffins
3⁄4 cup butter, softened
8 ounces cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups blueberries
1⁄2 teaspoon vanilla extract
Combine 1 stick of butter, 1 cup brown sugar and 1 cup all-purpose flour till crumbly. Set aside til muffin batter is ready.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in blueberries.
Scoop into paper muffin cups. Top with crumb topping. Makes 24 muffins.
Bake at 350° 20-25 minutes till toothpick comes out clean .
This will make 2 loaves of bread instead of muffins also. Bake breads for 1 hour.
Presented by Tee Dedrick, Special Tee Cookies