Blueberry Muffins

Blueberry Muffins.jpg

These are the BEST blueberry muffins ever! They have the perfect cake-like texture and are finished with a yummy crumble topping. They are much better the day they’re made rather than left over, but that shouldn’t be a problem!

BLUEBERRY MUFFINS

Time: 1 hour // Servings: 24 Muffins

INGREDIENTS

  • 3 cups flour

  • 2 cups sugar

  • 1 tablespoon baking powder

  • 1 stick (8 tablespoons) unsalted butter, chilled

  • 2 eggs

  • 1 cup evaporated milk

  • 1 teaspoon vanilla

  • 1 3/4 cup blueberries

  • 2 tablespoons butter, melted

  • Powdered sugar (for dusting)

DIRECTIONS

  • Heat oven to 350ºF.

  • Mix flour, sugar and baking powder together in a large bowl.

  • Cut in 1 stick butter with two forks or a pastry blender.

  • Set one cup of mixture aside in a small bowl for topping crumbles.

  • Add eggs, evaporated milk and vanilla to remaining mixture. Beat until smooth.

  • Fold in blueberries and divide between 24 greased muffin cups.

  • Drizzle melted butter over reserved mixture in small bowl. Toss to make crumbs and sprinkle on top of batter in muffin cups.

  • Bake until muffins are light golden brown, about 20 to 30 minutes.

  • Cool in pan and then dust with powdered sugar before serving.

Breakfast, SnackKristen PageBlueberry Muffins, Breakfast