A very good muffin. I had just under 1/2 cup of milk so I topped it off with about 2 tablespoons of sour cream. Not sure how much difference that made.
Ingredients
- 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))
- 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)
Directions
- 1Preheat 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.
- 2In 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.
- 3To 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.
- 4Fill 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 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.
Estimated Time
Preparation: 15 minutes
Cooking: 20 minutes
Original Recipe Source:
https://www.culinaryhill.com/blueberry-muffins/#wprm-recipe-container-106741