Description
Enjoy the heartwarming delight of freshly baked blueberry muffins, perfect for breakfast or a cozy snack.
Ingredients
Scale
- 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 cup brown sugar (for crumb topping)
- 1/2 cup all-purpose flour (for crumb topping)
- 1/4 cup unsalted butter, softened (for crumb topping)
- 1 teaspoon cinnamon (for crumb topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix together 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt in a large bowl.
- Whisk together the melted butter, 1 cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract until well combined in another bowl.
- Combine the wet and dry ingredients until just moistened, then gently fold in the fresh blueberries, being careful not to overmix.
- Mix together 1/2 cup of brown sugar, 1/2 cup of flour, 1/4 cup of softened butter, and 1 teaspoon of cinnamon until crumbly for the topping.
- Fill each muffin cup about 2/3 full with batter and sprinkle the crumb topping generously over each one.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool slightly on a wire rack before serving warm with a touch of butter.
Notes
For the best results, prepare the batter the night before and refrigerate. Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 14g
- Sodium: 152mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg