To-Die-For Blueberry Muffins

These are a like bakery muffins - so very yummy!!

To Die For Blueberry Muffins


4 1/2 cups flour
2 1/4 cups sugar
1 1/2 teaspoons salt
6 teaspoons baking powder
1 cup vegetable oil
3 eggs
1 cup milk
3 cups fresh or frozen blueberries

for topping:

1 1/2 cups sugar
3/4 cup butter, cubed
1 cup flour
4 1/2 teaspoons cinnamon

Preheat oven to 400 degrees.  Grease muffin cups.

Combine flour, sugar, salt and baking powder.  Mix oil, egg and milk

and add all at once to dry mix.  Stir to moisten.  Fold in berries.
Fill muffin cups right to the top.  Mix together ingredients for topping
and sprinkle on each unbaked muffin.

Bake for 20-25 minutes

Roll-Out Sugar Cookies and Royal Icing

I like these cookies because I don't have to put them in the refrigerator a few hours before I can roll and cut them out.

Roll-Out Sugar Cookies

1 cup butter , softened
1 1/2 cups granulated sugar
1 egg
2 tsp. vanilla extract
2 3/4 all-purpose flour
2 tsp. baking powder
1 tsp. salt

Cream butter with sugar. Beat in egg and vanilla. Mix flour, baking powder and salt. Gradually add to butter mixture, mixing after each addition. Do not chill dough. Divid dough into 2 balls and roll each ball into a circle about 12 inches wide and 1/8 inch thick. Bake on ungreased cookie sheets at 400 degrees for 6-7 minutes or until they are lightly browned on edges.

Makes about 3 dozen cookies.
(original recipe from Winton.)

Royal Icing

one egg white
3-4 drops lemon juice
one cup confectioner's sugar

Whisk together. Add more sugar if it is too runny. Add food coloring and decorate those cookies! If you are concerned about using raw egg white, you can use powdered egg white instead. I found pasteurized egg whites at Trader Joe's, so that is what I use.
(Original recipe from Martha Stewart.)