Ingredients: Flour, Sugar, Salt, Butter, Cinnamon, Blueberries, Eggs, Baking Powder, Vanilla, Milk
In a bowl cream together 3/4 cup butter...
And 1 1/2 cups sugar
To the creamed mixture add 3 eggs...
1 1/2 teaspoons vanilla...
1 Tablespoon baking soda
and 1/4 teaspoon salt
Mix together until nice and smooth
With the mixer on low add 1 cup flour...
and 1/4 cup milk. Repeat this 2 more times until you have used 3 cups flour and 3/4 cup milk.
Mix until all combined and smooth
Add 2 cups of blueberries
and mix on the stir level so you don't smash up the blueberries
For the crumble to a bowl add 1/3 cup sugar...
3 Tablespoon flour...
1/2 teaspoon cinnamon..
and 2 Tablespoons cold butter
Cut together with a pastry blender...
Until all crumbly
Scoop the batter into muffin tins. I like to use an ice cream scoop so they are all the same size.
Top with the crumble
Bake at 350 degrees for 22-25 minutes.
Blueberry Muffins3/4 cup butter (12 Tablespoons), softened
1 1/2 cup sugar
1 1/2 teaspoon vanilla
1 Tablespoon baking powder
1/4 teaspoon salt
2 cups fresh or thawed frozen blueberries
3 cups flour
3/4 cup milk
1/3 cup sugar
3 Tablespoons flour
1/2 teaspoon cinnamon
2 Tablespoons butter, cold
Cream together the butter and sugar until smooth. Add the eggs, vanilla, baking powder, and salt and mix. With the mixer running at low speeding, add 1/3 of the flour, then 1/3 of the milk. Repeat 2 more times. Fold in the blueberries. For the crumble combine the sugar, flour and cinnamon. Cut in the butter using a pastry blender. Spoon the batter into the muffin cups. Top with the crumble. Bake at 350 degrees for 22-25 minutes.