Breakfast for 12

Bakery-Style Blueberry Muffins

Name: Bakery-Style Blueberry Muffins
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1/2 cup all purpose flour; 1/2 tsp cinnamon; 1/3 cup packed brown sugar; 3 tbsp butter; 1/2 cup butter; 1 cup sugar; 2 large eggs; 1/2 cup milk; 1/2 tbsp vanilla extract; 1/2 tsp almond extract; 2 cups all purpose flour; 2 tsp baking powder; 1/4 tsp salt; 2 cups fresh or frozen blueberries; 2 tbsp all purpose flour

$2.20for 445 minServes 12

These blueberry muffins use a sweet crumb topping and bake at two temperatures for tall, golden tops.

Photo: ambitiouskitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 5.5 oz$0.40/oz typical	5.5 oz	$2.20Typical price
	Eggs, 2$0.30 each typical	2	$0.60Typical price
	Milk, 4.25 oz$0.04/oz typical	4.25 oz	$0.17Typical price
	Frozen fruit, 10 oz$0.18/oz typical	10 oz	$1.80Typical price
Total for the servings shown		$6.59

Swaps

Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourDried spices (cumin, paprika, chili powder, oregano)Syrups, molasses, powdered sugarSugar and brown sugarCornstarch, vanilla, yeast, cocoaBaking powder and soda

Not included in the cost.

45 minstart to table
Mediumdifficulty
12servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts Back to school Summer

Typical price

$0.55 per serving$2.20 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/2 cup all purpose flour
1/2 tsp cinnamon
1/3 cup packed brown sugar
3 tbsp butter
1/2 cup butter
1 cup sugar
2 large eggs
1/2 cup milk
1/2 tbsp vanilla extract
1/2 tsp almond extract
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
2 cups fresh or frozen blueberries
2 tbsp all purpose flour

Steps

Heat the oven to 425 F and grease a 12-cup muffin pan with cooking oil.
Mix the topping flour, cinnamon, brown sugar, and butter until crumbly.
Beat the remaining butter and sugar, then blend in the eggs, milk, vanilla, and almond extract.
Stir in the remaining flour, baking powder, and salt until just combined.
Toss the blueberries with the extra flour, then fold them into the batter.
Fill the muffin cups, add the topping, and bake at 425 F for 5 minutes; lower the heat to 375 F and bake 15 minutes more, then cool 5 minutes.

Main ingredient on sale this week? See what to make with eggs on sale.