Bob Jackson's Favorite
Blueberry Muffins

Mr. Jackson is not only a dear friend, but he is the biggest fan of blueberry muffins I have ever met. He has tasted all of my various blueberry muffin recipes and gladly determined that this recipe tasted the best. As a result of his taste testing this is the recipe I use when blueberry muffins are requested. There are a number of reasons that make this recipe fabulous: it has been used for at least 100 years, these muffins are low in fat and cholesterol, and the recipe is quite easy to assemble and bake. Submitted by Randi Levin – author of Baking at High Altitude – The Muffin Lady's Old Fashioned Recipes

Bob Jackson's Favorite Blueberry Muffins

Preheat oven to 375 degrees F.

1/3 cup (3/4 stick) margarine
1 cup sugar or 3/4 cup plus 2 tablespoons sugar substitute
1 tablespoon vanilla
1 1/3 cups plus 1 tablespoon milk
3 cups plus 2 tablespoons flour
3 3/4 teaspoons baking powder
1 3/4 cups fresh or frozen blueberries

1. Thoroughly mix together the margarine, sugar, vanilla, milk, flour and baking powder.
2. Add the blueberries last. Gently, at slow speed, mix berries thoroughly into the batter.
3. Grease 8 sections of a large muffin pan or 12 regular size muffin sections.
4. Fill each muffin section to top with batter.

Topping:
Combine:
2 tablespoons sugar or sugar substitute
2 tablespoons flour
1 teaspoon cinnamon

5. Sprinkle the cinnamon mixture on top of each muffin.
6. Bake 20-35 minutes (depending on the size of muffin sections), until they are golden and feel firm on top or until an inserted knife or toothpick comes out clean.

Variation:
Raspberries or diced peaches can be used in place of berries.

Generously submitted by Randi Levin – author of Baking at High Altitude – The Muffin Lady's Old Fashioned Recipes - available at www.themuffinlady.com

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