Occasionally, I get a wild hair and decide to brave my tiny kitchen to attempt some baking. This time it was blueberry muffins for my Hubs who LOVES blueberry muffins… (Just don’t tell him that blueberries are a fruit?) These came out pretty good, but I don’t think I had enough crumbly topping on them, so you might do a better job than I did on that if that’s important to you!
This is my favorite blueberry muffin recipe!!
Blueberry Muffin Recipe
Blueberry Muffins!
Recipe Type: Breakfast
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- Topping:
- 1/4 cup of flour
- 2 tablespoons of sugar
- 2 tablespoons of light brown sugar
- 1/4 teaspoon of cinnamon
- 2 tablespoons of butter, cold, cut into pieces
- Muffins:
- 7 tablespoons of butter, unsalted, room temperature
- 3/4 cup of sugar
- 2 large eggs
- 2-1/4 cup of flour
- 4 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of milk
- 1-1/2 teaspoons of vanilla extract
- 1-1/2 cup of blueberries
Instructions
- Preheat oven to 375 degrees. Prepare muffin tin with muffin cups.
- Make topping by stirring flour, sugars, and cinnamon together. Cut butter into dry ingredients and form coarse crumbs using fork, pastry cutter, or food processor.
- Cream butter and sugar until fluffy. Add eggs one at a time, beating on medium until well blended.
- In separate bowl, mix flour, baking powder, and salt. Add to butter mixture in two parts, alternating with milk and vanilla. Stir until just mixed. (Lumpy is okay!)
- Fold blueberries into batter carefully.
- Fill muffin tins to the top. Sprinkle topping mixture on each muffin.
- Bake 20-25 minutes or until toothpick comes out clean. Let pan cool on wire rack before loosening muffins.
I was just thinking I needed to make muffins! Perhaps with replacing those darn blueberries with chocolate chips 😉
Oh my gosh, YUM! I’ll be making these asap!