Blueberry Muffins

Name: Blueberry Muffins
Ingredients: 1½ cups all purpose flour; ½ teaspoon kosher salt; 2 teaspoon baking powder; 1 teaspoon cinnamon; ¾ cup brown sugar; ⅓ cup butter, melted; 1 teaspoon vanilla; 2 egg; ⅔ cup milk; 1 cup California Giant blueberries; 1 cup of granola (your favorite kind); ½ cup brown sugar; ¼ cup butter, melted; ¼ cup flour

These delectable Blueberry Muffins are packed with nutrients from the blueberries and topped with crunchy granola.

INGREDIENTS

For the Muffins:

1½ cups all purpose flour
½ teaspoon kosher salt
2 teaspoon baking powder
1 teaspoon cinnamon
¾ cup brown sugar
⅓ cup butter, melted
1 teaspoon 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.

Blueberry Muffins

INGREDIENTS

For the Muffins:

For the Topping:

DIRECTIONS

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Follow your berries to the farm.