Blueberry Muffins

Got to love these Blueberry Muffins! They are full of delicious flavor.


3 cups + 2 Tbsp. all-purpose flour

1 Tbsp. baking powder

1 tsp. salt

6 Tbsp. unsalted butter, softened

1 1/4 cups sugar

1 large eggs + 2 egg yolks

1 tsp. pure vanilla extract

1 cup milk

2 cups fresh blueberries

Crumb topping:

1 1/4 cups all-purpose flour

1/2 cup light brown sugar, packed

1/2 tsp. salt

3/4 tsp. ground cinnamon

1/2 cup unsalted butter, melted and cooled

Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners.

Sift together flour, baking powder and salt in a bowl.

With an electric mixer on medium speed, cream butter and sugar until fluffy. Add eggs and vanilla, mix until well combined. Reduce speed to low, alternate adding flour mixture and milk, beginning and ending with flour.

Gently fold in berries by hand. Divide batter evenly among prepared muffin cups.

Sprinkle with crumb topping evenly over batter in each cup.

To prepare Crumb topping:  Whisk together flour, brown sugar, salt and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.

Bake 30 minutes, until light golden on top, rotating halfway thru cooking time.

Cool in 15 minutes. Serve warm or at room temperature.

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