Blueberry Muffins

Blueberry Muffins

Author: Sara Smith Prep Time: 10 minutes
Cook Time: 20 minutes Total Time: 30 minutes
Yield: 12 servings Category: Desserts Cuisine: American Diet: Vegetarian

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh blueberries
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour (for crumble)
  • 1/2 teaspoon ground cinnamon (for crumble)
  • 1 tablespoon unsalted butter (for crumble)
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Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. In another bowl, combine melted butter, egg, vanilla extract, and milk, and whisk until well mixed.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  5. For the crumble, mix brown sugar, flour, cinnamon, and butter until crumbly.
  6. Divide the muffin batter into the prepared muffin tin, filling each cup about 2/3 full, and sprinkle the crumble on top.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let cool for a few minutes before transferring to a wire rack.

Notes

  1. These muffins store well in an airtight container for up to 3 days or can be frozen for later enjoyment.