INGREDIENTS
Trial Size Food Service Size Ingredients
1 muffin 1 muffin
6 servings 24 servings

MUFFINS

2 cups 8 cups (2 lbs. 8 oz.) All-purpose flour
1/2 cup 2 cups (1 lb.) Sugar
2 tsp. 2 Tbsp. + 2 tsp. Baking powder
1/2 tsp. 2 tsp. Baking soda
1/2 tsp. 2 tsp. Salt
2 whole 8 whole (16 oz.) Eggs
1 cup 4 cups (32 oz.) Sour cream
1/2 cup 2 cups (16 oz.) Vegetable oil
1 cup 4 cups (1 lb. 5 oz.) Blueberries, fresh or frozen
2/3 cup 3 cups (1 lb. 2 oz.) HERSHEY®?S Cinnamon Chips
STREUSEL TOPPING:
1/3 cup 1 1/3 cups (10.67 oz.) Sugar
1/4 cup 1 cup (5 oz.) All purpose flour
2 Tbsp. 8 Tbsp. (4 oz.) Butter or margarine

FOOD SERVICE METHOD
1. Heat oven to 375°F. Line with paper bake cups or grease jumbo muffin cups.

2. Combine flour, sugar, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in bowl; stir in sour cream and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and HERSHEY®'S Cinnamon Chips. Fill muffin cups 2/3 (5 oz.) full with batter. Sprinkle about 2 to 3 tablespoons streusel over top.

3. Bake 23 to 28 minutes or until golden brown. Cool in pan 10 minutes; remove to wire rack.

STREUSEL TOPPING
1. Combine sugar, all-purpose flour and butter or margarine; mix with fork until crumbly.