Description
Delicious blueberry muffins with a soft, buttery texture and bursts of juicy blueberries.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 teaspoon ground cinnamon
- 1/2 cup brown sugar (for crumble)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, combine the melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.
- In a small bowl, mix the brown sugar and ground cinnamon for the crumble.
- Fill each muffin cup about two-thirds full with the batter and sprinkle the crumble mixture on top.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For a twist, coat blueberries in flour before folding them into the batter. Store muffins in an airtight container.
