Blueberry crumble muffins

 

• ½ cup margarine, room temperature
• 1 cup white sugar
• 2 large eggs
• 1 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup buttermilk or sour milk (1/2 cup milk plus 1 tsp vinegar, let stand for 3 minutes)
• 2 cups fresh or frozen blueberries

Instructions

1. Preheat oven to 375º. Grease muffin tins. Beat Margarine until fluffy. Add sugar, mix well. Beat in eggs and vanilla. In another bowl mix dry ingredients together. Add half the dry ingredients to creamed mixture. Mix in half the milk. Mix in the remaining dry ingredients, then the rest of the milk. Fold in the blueberries. Fill each muffin cup to the top.

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