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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Blueberry muffins are my favorite, and this is my absolute favorite recipe for them! Ingredients:
topping |
1/2 cup all-purpose flour |
1/3 cup granulated sugar |
4 tablespoons (half a stick) cold butter |
muffins |
2 cups all-purpose flour, divided |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon grated lemon peel |
1/2 cup (1 stick) butter, softened |
1 cup granulated sugar |
2 eggs |
1 teaspoon vanilla |
1/2 cup milk |
1-1/2 cups fresh or frozen blueberries (rinsed well and patted dry) |
Directions:
1. Heat oven to 375 degrees. Grease 12 muffin cups or use paper liners; set pan aside. In a small bowl, whisk together flour and sugar for topping. Cut in butter until mixture resembles coarse crumbs; set aside. In a medium bowl, whisk together 1-3/4 C. flour, baking powder, salt, and lemon rind; set aside. In a large bowl, cream together butter and sugar. Stir in eggs and vanilla to blend. In a medium bowl, quickly mix together remaining 1/4 C. flour and berries. Stir flour mixture into butter mixture alternately with milk just until combined. Quickly and gently fold in blueberries. Divide batter between prepared muffin cups. Sprinkle topping evenly over batter. Bake 25-30 mins. or until golden. Cool 10 mins. in pan on wire rack. Remove and cool completely. Recipe makes 12 muffins.
2. Note: The batter seems like it will make more than 12 muffins, but don’t be tempted to do so. Fill each muffin cup generously with batter to end up with bakery-style muffins! The topping is a little crunchy right out of the oven, but softens up after being loosely covered and sitting a while.
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