Blueberry Muffins

By jjadin

Ingredients

• For the topping
• 1/4 cup all purpose flour
• 2 Tbs each granulated sugar and light brown sugar
• 1/4 tsp cinnamon
• 2 Tbs cold unsalted butter Cut into small pieces
• For Muffins
• 7 Tbs unsalted room temperature butter
• 3/4 granulated sugar
• 2 large eggs
• 2 1/4 cups all purpose flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 1/2 tsp vanilla extract
• 1 1/2 cups blueberries frozen

Details

Servings 12

Preparation

Step 1

Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter or butter flavored nonstick cooking spray

To make the topping, stir together the flour, sugars, and cinnamon in a small bowl. Using a pastry cutter or your fingers, cut or rub the butter into the dry ingredients just until coarse crumbs form. Alternatively, combine the dry ingredients and the butter in a food processor and pulse just until coarse crumbs form. (I did it all with pastry cutter)

To make the muffins, in a bowl using and electric mixer or medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until blended into the butter mixture.

In another bowl, stir together the flour, baking powder and salt. Add the dry ingredients to the butter mixture in a 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. the batter will be slightly lumpy. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed, no more then a few strokes. Take care not to break up the fruit. Do not over mix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some topping.

Bake until golden, dry and springy to the touch, 20-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.