Ingredients: |
Ingredients: Muffin Batter:
2 1/2 c. flour
1 T. baking powder
1 t. baking soda
1/2 - 3/4 t. salt
1/2 c. butter, melted and cooled
1 c. white sugar
2 large eggs
1 c. milk - any kind but whole or buttermilk is best
1 T. vanilla
2 c. blueberries (can add 1/2 c. more if really like blueberries)
Streusel Toppping:
1/4 c. white sugar
1 T. flour
1/8 t. cinnamon
1 T. butter, melted
(can slightly increase ingredients to get more streusel topping if wanted)
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Directions: |
Directions:1. Preheat oven to 425º. Generously grease standard size muffin pan (12), including the rims.
2. Melt 1/2 c. butter and 1 T. butter, separately, and set aside to cool.
3. In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
4. In a medium bowl, take the 1/2 c. melted butter and whisk the sugar into it. Add the eggs, milk and vanilla. Mix again.
5. Add the wet ingredients to the dry ingredients and gently stir using a rubber spatula until ALMOST combined. Fold in the blueberries until JUST combined. Do NOT over stir.
6. Divide the batter into the 12 muffin cups. Will be very full.
7. Prepare streusel; mix together the sugar, flour, and cinnamon in a small bowl. Stir in 1 T. melted butter. Sprinkle over muffin batter in the pan.
8. Bake at 425º for 5 minutes. Keep muffins in oven and turn down the temperature to 375º and bake an additional 15 minutes. Make sure they are done but do not leave in too long or will be very dry.
9. Let cool in the pan for 10 minutes. Carefully remove from pan - use butter knife to separate any baked batter runoff between muffins and under the overflow rim. |
This recipe for Blueberry Streusel Muffins - Bakery Style is from