Blueberry Muffins

I must admit, I haven't made a lot of muffins in my day...cupcakes, yes, lots of cupcakes.

So when my daughter insisted on buying a package of blueberries "because I just love eating blueberries" and then she didn't like them as she thought she did, I needed to do something with them so they wouldn't go to waste. 

I was thinking of doing the typical blueberry pancake thing, but decided a nice muffin would be a better idea so my hubs could pack some up for his breakfast to take along to work.

The recipe I found at A Cup Of Jo and has inspired me to keep baking muffins as a quick breakfast item to have on hand.

This muffin will inspire you, also. I'm sure of it! You will have 12 glorious muffins with this recipe.

Blueberry Muffins

by Sugar For Breakfast

Prep Time: 10 min

Cook Time: 15 min

6073619

Ingredients (12 muffins)

For the Muffins

• 2 1/4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Pinch of salt
• 2 large eggs
• 1/2 cup buttermilk
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/2 cup butter, melted
• 1 cup blueberries

For the Crumbs

• 3/4 cup flour
• 2 tablespoons brown sugar
• 2 tablespoons sugar
• 4 tablespoons butter, melted
• 1/4 teaspoon vanilla
• Pinch of salt

Instructions

Preheat oven to 400°

Prepare 12 muffin cups with a paper liner or grease liberally.

Combine the ingredients for the crumb mixture; set aside.

Combine flour, baking powder, baking soda in a bowl; set side.

Beat eggs; whisk in buttermilk.

Add the sugars to the egg mixture.

Stir in vanilla.

Add the flour mixture to the egg mixture in 2 portions, mixing well after each addition.

Fold in blueberries

Scoop 1/4 cup of the batter into each prepared muffin cup.

Crumble 1 tablespoon of the crumb mixture on top of each blueberry muffin batter cup.

Bake for 15 minutes; or until golden brown and toothpick inserted in center comes out clean.

Remove from muffin tin and cool on wire rack.

Store in an airtight container.

Powered by Recipage