Prep Time 20min Cook Time 20min
My kids love blueberry muffins and they are definitely on our short list of favorite summer breakfasts, especially after we've gone blueberry picking. Luckily, this recipe works equally well with frozen berries, so we can enjoy them all year long. Look for smaller "wild" blueberries if you can find them as they tend to be a bit more flavorful than the larger variety. The crumbly topping makes these muffins look as wonderful as they taste.
by Alison Needham
What you'll need
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 2 extra large eggs, lightly beaten
- 1/2 cup milk
- 1 stick (1/2 cup) melted butter, slightly cooled
- 2 teaspoons pure vanilla extract
TOPPING
- 3 tablespoons cold butter, cut in small cubes
- 1/2 cup all-purpose flour
- 3 1/2 tablespoons sugar
How to make it
- Preheat oven to 400 degrees.
- Mix flour, sugar, baking powder and salt in a large bowl. Add milk, eggs, butter and vanilla and whisk just until combined. Gently fold in blueberries. Spoon batter into greased muffin tin, filling each cup about two-thirds full.
- Meanwhile, make the topping. Mix ingredients for topping together in a small bowl. Using your fingers, or a pastry cutter, mash the butter into the flour until large crumbles form. Sprinkle the topping evenly over the muffins. Bake for 15-20 minutes or until a toothpick inserted near the center of a muffin comes out clean. Serve warm, or at room temperature.
