Ingredients

• 1 1/2 C THRIVE Blueberries FD
• 3/4 C Butter, divided
• 1 3/4 C Cane Sugar, divided
• 2 Eggs
• 2 1/3 C White Flour (All Purpose Unbleached Flour)
• 2 tsp Baking Powder
• 1/2 tsp Iodized Salt
• 1/2 C THRIVE Instant Milk reconstituted
• 1/2 tsp ground cinnamon

Directions

1. Place the blueberries in a bowl and pour hot tap water over them to barely cover.
2. Leave to sit for 10 minutes or until reconstituted, stirring occasionally, and then drain the water.
3. While blueberries are rehydrating, add 1/2 C butter and 1 1/4 C white sugar to a mixing bowl.
4. Cream together until smooth.
5. Combine beaten eggs, 2 C flour, baking powder, and salt, then stir into creamed mixture alternately with milk.
6. Fold in drained blueberries.
7. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine cinnamon with remaining sugar (1/2 C) and flour (1/3 C).
8. Cut in remaining butter (1/4 C) until crumbly.
9. Sprinkle over muffins.
10. Bake muffins at 375 degrees for 15-20 minutes or until an inserted toothpick comes out clean.
11. Cool for 5 minutes before removing from pans to wire racks. Serve muffins warm.