Blueberry Muffins

By krystallondon

Ingredients

• Muffins
• 2 ¼ cups plus 2 tablespoons flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 tablespoons butter, at room temperature
• ¾ cup sugar
• 1 tablespoon pure vanilla
• ½ cup milk
• 2 eggs
• 1 ½ cups frozen, organic blueberries
• Topping
• 5 tablespoons butter, melted
• 3 tablespoons brown sugar
• 3 tablespoons white sugar
• 2 tablespoons cinnamon
• ¼ cup flour

Preparation

Step 1

Preheat oven to 420 degrees.

In large bowl, whisk together flour, baking powder, and salt. In medium-size electric-mixer bowl, cream together butter, sugar, vanilla, milk, and eggs (add one egg at a time and mix thoroughly). Add dry ingredients and mix well. Gently fold in blueberries. Drop batter into cupcake papers in muffin tin.

Whisk together all topping ingredients. Generously sprinkle muffins with topping.

Bake about 20 minutes, keeping an eye on muffins to prevent overbaking. Remove muffins promptly from tin and place on wire rack to cool.