Blueberry Muffins
I make a bath of muffins each week, to last us 3-4 days of breakfasts for work. I’ve tried so, so many muffin recipes, and this blueberry muffin recipe is the best. Not too sweet, not too tart, just perfect. We absolutely love these muffins, and they’re great with, or without, the crumble topping.
Ingredients
1/2 cup unsalted butter
3/4 cup milk
2/3 cup sugar
1 tsp. vanilla extract
2 1/3 cups all purpose flour
2 tsp baking powder
1 pinch of salt
2 1/4 cups fresh or frozen blueberries
–Crumble–
1/4 cup + 2 Tbsp. butter
1 cup rolled oats
1/2 cup + 1 Tbsp flour
1/4 cup + 3 Tbsp sugar
Instructions
1
Preheat the oven to 400 degrees for regular muffins, or 350 degrees for jumbo muffins.
2
Melt the butter and add the lemon zest and milk.
3
Beat together the eggs, sugar, and vanilla extract until light and fluffy.
4
Stir the butter mixture into the egg mixture.
5
Mix together the flour, baking powder, and salt and fold into the mixture.
6
Put paper liners in a muffin tin. Layer the blueberries and muffin batter in the paper liners until they are 2/3 full. Or, just add the blueberries to the muffin mixture and mix.
7
Make the crumble. Dice the butter and put it in a bowl with the oats, flour, and sugar. Mix it with your fingertips to make breadcrumbs.
8
Sprinkle some of the crumble on top of each muffin.
9
Bake for about 20 minutes in the center of the oven, or until a toothpick comes out clean.
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