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Blueberry Muffins easy to make

Blueberry muffins get an extra flavor boost with cinnamon.

Ellen Folkman | Special to the Times

Blueberry muffins get an extra flavor boost with cinnamon.

I remember a large blueberry muffin sold from a corner stand in Tampa in the '60s and '70s. Does anyone have a recipe?

Gretchen Murphy, Tampa

Two readers, Marie Morales of Spring Hill and Mary Wyrozemski of Clearwater, share the same blueberry muffin recipe. Both ladies enjoy them and make them often. Marie said she makes them every week. Taking Marie's advice in her letter, I mixed them by hand rather than electric mixer. She uses a fork, I used a spatula. Marie also suggests using a wide deep bowl rather than a narrow deep bowl when mixing. The newspaper clipping Mary sent says this recipe will fill 8 muffin cups when filled to the top. Since Gretchen remembered a large muffin, I used my oversize muffin pan and made 5 muffins baked at 25 minutes. If all muffin cups are not full, fill the empty ones halfway with water to provide even baking. These muffins have a nice texture and additional layer of flavor with the cinnamon. The crumb topping adds a bit of crunch while the fresh blueberries burst with flavor.

Recipe request

Sarah Stork of Crystal Beach would like the recipe for the mud pie from the Chart House restaurant. Heather Munger of Tampa would like recipes for leftover ham including one for croque monsieur plus any others readers would like to share.

Cindy Peightel of St. Petersburg sends a great big "thank you" to Alice Butler for sharing not only the pumpkin cake recipe she requested but all the other Butler's Barbecue recipes as well. Cindy says they will all be added to her recipe collection.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Include your name, city and phone number.


Blueberry Muffins

1 ½ cups flour

¾ cup white sugar

½ teaspoon salt

2 teaspoons baking powder

½ cup vegetable oil

1 egg

cup milk

1 cup fresh blueberries

For the crumb topping:

½ cup white sugar

1/3 cup flour

1 ½ teaspoons ground cinnamon

¼ cup butter, cubed

Preheat oven to 400 degrees.

Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt and baking powder. Place vegetable oil in a 1-cup measure then add the egg and enough milk to fill to 1 cup. Mix this with the flour mixture. Don't overmix. Gently fold in blueberries so as not to crush them. Fill muffin cups right to the top and sprinkle with crumb topping mixture.

To make crumb topping: Mix together sugar, flour and cinnamon. Cut in butter until crumbs are the size of peas and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Source: Marie Morales of Spring Hill and Mary Wyrozemski of Clearwater

Blueberry Muffins easy to make 09/09/13 [Last modified: Monday, September 9, 2013 12:44pm]
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