Recipes

Blueberry Muffins

For the blueberry muffins:

  • 2 cups all-purpose flour
  • 1 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup butter, melted
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups (1 pint) fresh blueberries, washed, drained, and picked-over, or frozen (see note 1)

For the streusel topping:

  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons butter, cold

Steps

  1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
  2. In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to the flour mixture and stir until just combined. Gently fold in blueberries.
  3. To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
  4. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 20 to 25 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Yield

12 muffins

Total Time

35 minutes