Blueberry Crumb Muffins
Nothing makes your home smell more cozy then fresh, blueberry muffins.
Ingredients:
7 tablespoons butter, softened
3/4 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
3 teaspoons baking powdre
1/2 teaspoon salt
1/2 cup whole milk
2 teaspoons vanilla extract
2 cups fresh or frozen blueberries
FOR THE CRUMB TOPPING
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter, melted
2 teaspoons cinnamon
Directions:
Line 12 muffin cups with paper liners and set aside
In a large bowl, beat together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating after each addition.
In a separate bowl, whisk together the flour, baking powder and salt.
Add the dry ingredients to the whipped butter mixture, and beat well. Add in the milk and vanilla and mixing just until smooth. Be careful not to over mix the batter.
In a bowl, toss your rinsed and dried blueberries with 1 tablespoon of flour. Gently fold the berries into the batter.
Preheat your oven to 375 degrees Fahrenheit. Let the muffin batter sit until the oven has heated up. Letting the batter sit will help them get extra fluffy.
Fill the muffin cups 3/4 to almost full, using all of the batter.
In a bowl, combine ingredients for the crumble topping and mix together with fork. Divide between the muffin cups piling the crumble on top of each muffin.
Bake the muffins for 25 to 30 minutes, until they are golden brown. The muffins will be done when a toothpick inserted in the center comes out clean.
Cool the muffins in the pan on a cooling rack until they are cool enough to handle. Serve warm or room temperature and enjoy!
