I’ve never met a blueberry muffin I didn’t like. But, this one is my personal favorite!
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
2 1/4 cups fresh blueberries
1/2 cup flour
1/2 cup light brown sugar
1/2 teaspoon cinnamon
5 tablespoons unsalted butter, cold and cut into tiny pieces
Non-stick paper liners
Preheat oven to 375 degrees. Line 12-cup muffin tin with paper liners. Spray muffin pan and liners with non-stick cooking spray. (place the liners in the muffin pan!)
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla.
Add the flour mixture and alternate with milk, beating on low to combine. Add blueberries and fold in gently. Do not over-mix.
NOTE: Spoon evenly into your liners to at least 3/4 full. If you use a larger muffin pan, you will have about 9-10 muffins and a smaller pan will yield you 12.
Mix together all ingredients so it creates a crumb-like texture.
Sprinkle evenly on each muffin.
Bake for 30 minutes.