Wednesday, January 11, 2017

blueberry muffins

Landon loves helping me in the kitchen, especially if cracking eggs are involved. Sunday morning we were up early (like 5:45), so we had plenty of time for a leisure morning of making muffins. Blueberry is his favorite and we had some fresh blueberries, so that's what we made. 
I've tried lots of blueberry muffin recipes over the past few years, and this one from Little Sweet Baker is my absolute favorite. The muffins are moist, have a nice texture and just the right amount of sweetness. Plus that crumb topping...  Landon devoured four of these in one day. They are seriously that good! 
Blueberry Muffins

    2 & ½ cups (310g) all-purpose flour
    1 tbsp (13g) baking powder
    1 tsp (5g) baking soda
    ½ tsp (2g) salt
    ½ cup (114g) unsalted butter, melted and cooled
    1 cup (200g) sugar
    2 large eggs
    1 cup (250ml) milk (any kind, whole or buttermilk is best)
    1 tbsp (15ml) vanilla extract
    1 & ½ cups (230g) blueberries

    For the streusel topping
    ¼ cup (50g) sugar
    1 tbsp (8g) all-purpose flour
    2 tsp (10ml) unsalted butter, melted
    ⅛ tsp ground cinnamon

Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.
In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
Teal Signature photo Toniasig.png 

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