Blueberry Muffins

Equipment

• Muffin Pan

• Cupcake Liners

Ingredients  

Muffins

• 2 cups flour

• 1 cup granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 eggs

• 1/2 cup butter, melted and slightly cooled

• 1/2 cup milk

• 1 teaspoon vanilla extract

• 2 cups (1 pint) fresh blueberries washed, drained, and picked-over, or frozen

Streusel Topping

• 1/4 cup flour

• 2 tablespoons brown sugar, packed

• 2 tablespoons granulated sugar

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 2 tablespoons butter, cold

Instructions 

• Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.

• In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.

• To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.

• Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.

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