It’s blueberry season over here and I received another pint of fresh, local blueberries from the farm! Thanks for reading, enjoy!
Blueberry Crumb Muffins – adapted from Little Sweet Baker
- 2 & ½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted and cooled – *put 2 tsp aside for the topping*
- 1 cup sugar
- 2 large eggs
- 1 cup milk (any kind, whole or buttermilk is best)
- 1 tbsp vanilla extract
- 1 & ½ cups blueberries (fresh or frozen)
Topping –
- 1 tbsp all-purpose flour
- 2 tsp unsalted butter, melted
- ⅛ tsp ground cinnamon
- 1/4 cup sugar
Directions –
Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.
In a large bowl, whisk the flour, baking powder and salt together. Set aside. In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
