Blueberry crunch muffins
Blueberry crunch muffins
Ingredients / Lbs. Ozs. / Method
Eggs 9-2/3 oz.
Milk 12 oz.
Unsalted butter, melted 12 oz.
Wild Maine blueberries, 3 lb.
Combine eggs, milk, melted butter and half of blueberries at 1st speed of 3-speed mixer; mix at 2nd speed until smooth.
Flour 1 lb. 4 oz.
Sugar 1 lb. 2 oz.
Baking powder 1-1/2 oz.
Baking soda 1 oz.
Salt 1/2 oz.
Cinnamon 1/2 oz.
Nutmeg 1/2 oz.
Combine; add to above mixture. Mix at 1st speed until moistened. Gently fold in remaining blueberries.
Topping
Oatmeal 3 oz.
Dark brown sugar 8 oz.
Unsalted butter 6 oz.
Cinnamon 1 oz.
Walnuts, chopped 6 oz.
Combine at 1st speed. Mixture should be coarse.
Instructions: Scale batter into prepared muffin pans. Sprinkle topping evenly over muffins. Bake at 400·F for 15 minutes. Allow muffins to cool in pans. Yields 48 3-oz. muffins.
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© 2008 Penton Media Inc.
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