Blueberry Muffins
40 minMakes 12 muffins
Classic tender muffins studded with blueberries and topped with a cinnamon-sugar streusel.
| prepPreheat oven to 400°F / 200°C | |||||
| prepPrepare a 12-cup muffin pan with cupcake liners | |||||
| 240 g all-purpose flour | Sift flour, sugar, baking powder & salt | Stir wet into dry until combined, fold in blueberries | Fill muffin cups, top with streusel (1 tbsp each) | Bake 400°F / 200°C, 18–22 min until toothpick clean | Cool on rack several minutes, then completely |
| 200 g granulated sugar | |||||
| 2 teaspoons baking powder | |||||
| 1/2 teaspoon salt | |||||
| 2 eggs | Whisk eggs, melted butter, milk & vanilla | ||||
| 115 g butter (melted) | |||||
| 120 ml milk | |||||
| 1 teaspoon vanilla extract | |||||
| 300 g fresh blueberries (washed, drained, and picked-over, or frozen) | |||||
| 30 g all-purpose flour | Combine flour, sugars, cinnamon & salt; cut in cold butter until crumbly | ||||
| 15 g brown sugar (packed) | |||||
| 25 g granulated sugar | |||||
| 1/4 teaspoon ground cinnamon | |||||
| 1/8 teaspoon salt | |||||
| 30 g butter (cold) | |||||
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