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.
Prep Time: 10 min
Cook Time: 15 min
Ingredients (12 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
- 3/4 cup flour
- 2 tablespoons brown sugar
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 1/4 teaspoon vanilla
- Pinch of salt
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.
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