Blueberry Muffins
Ingredients
The muffins
-
2
cups
all-purpose flour
-
1
cup
granulated sugar
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
2
large
eggs
-
½
cup
butter, melted
-
½
cup
milk
-
1
teaspoon
vanilla extract
-
2
cups
fresh blueberries
The streusel topping
-
¼
cup
all-purpose flour
-
2
tablespoons
brown sugar
-
2
tablespoons
granulated sugar
-
¼
teaspoon
ground cinnamon
-
⅛
teaspoon
salt
-
2
tablespoons
butter, cold
Instructions
- Preheat the oven to 400°F and prepare a muffin pan with cupcake liners.
- In a large bowl, sift together flour, sugar, baking powder, and salt.
- In a medium bowl, whisk the eggs until smooth, then add melted butter, milk, and vanilla, and mix well.
- Combine the egg mixture with the flour mixture and stir until just combined, then fold in the blueberries.
- For the streusel topping, mix flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl.
- Cut in cold butter until the mixture is crumbly.
- Fill the muffin cups with batter and top each with about 1 tablespoon of streusel.
- Bake for 18 to 22 minutes, or until the centers bounce back when lightly pressed.
- Cool the muffins on a rack for several minutes before removing them from the pan, then cool completely.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
290
Total fat
11g
Total carbohydrates
45g
Total protein
4g
Sodium
292mg
Cholesterol
54mg
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