This recipe can be made with streusel or plain sugar topping. These muffins don’t last long in our house. They are a favorite among my family and friends.
Ingredients:
- ½ cup butter, softened
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 ½ cups blueberries
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter, chilled
Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Preparation time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Servings: 12 – Yield: 1 dozen
Nutrition:
Calories:251.1
