Blueberry Muffins

Blueberry Muffins

from culinaryhill.com
Bread
35 min
290 kcal / serving

My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top. Skip the coffee shop version; these homemade Blueberry Muffins can be yours in just 45 minutes.

Ingredients

  • 2 cupsall-purpose flour
  • 1 cupsgranulated sugar
  • 2 teaspoonsbaking powder
  • ½ teaspoonsalt
  • 2eggs
  • ½ cupbutter (melted)
  • ½ cupmilk
  • 1 teaspoonvanilla extract
  • 2 cupsfresh blueberries (washed, drained, and picked-over, or frozen (see note 1))
  • ¼ cupall-purpose flour
  • 2 tablespoonsbrown sugar
  • 2 tablespoonsgranulated sugar
  • ¼ teaspoonground cinnamon
  • ⅛ teaspoonsalt
  • 2 tablespoonsbutter (cold)

Directions

  1. 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 1/2 teaspoon salt. Set aside.

  2. 2

    In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.

  3. 3

    To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.

  4. 4

    Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.