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Blueberry Muffins

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Ingredients:

For the muffins:
  • 1 ½ cups all purpose flour

  • ½ tsp kosher salt

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • ¾ cup brown sugar

  • ⅓ cup butter, melted

  • 1 tsp vanilla

  • 2 egg

  • ⅔ cup milk

  • 1 cup California Giant blueberries

For the topping:
  • 1 cup of granola (your favorite kind)

  • ½ cup brown sugar

  • ¼ cup butter, melted

  • ¼ cup flour

Directions:

  • Preheat the oven to 375 degrees and grease a muffin tin or line with paper liners.

  • Whisk together brown sugar, melted butter, egg, milk, and vanilla until well combined.

  • Stir together flour, salt, baking powder, and cinnamon. Slowly add in flour mixture a little at a time and stir until all incorporated. Stir in the blueberries.

  • In a separate medium bowl, mix the melted butter with the sugar and flour until it is a chunky sand type consistency.

  • Spoon the mixture into the muffin tin, filling ¾ of the way up. Top with a bit of granola and then evenly divide the topping over top of the batter and bake for 20-25 minutes or until the tops bounce back in the middle.

  • Let cool for 10 minutes and then remove and let continue to cool on a wire rack or counter top.

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