These blueberry muffins are soft, fluffy, and full of juicy blueberry goodness. They’re finished with a sweet crunchy cinnamon streusel on a super high muffin top.
ingredients
MUFFIN BATTER:
2 & 1/2 cups (310g) all-purpose flour
1 tbsp (13g) baking powder
1 tsp (5g) baking soda
1/2 tsp (2g) salt
1/2 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 & 1/2 cups (230g) blueberries
STREUSEL TOPPING:
1/4 cup (50g) sugar
1 tbsp (8g) all-purpose flour
1/8 tsp ground cinnamon
2 tsp (10ml) unsalted butter, melted
instructions
Preheat oven to 425F. Spray or line a 12 cup muffin baking pan.
To prepare the streusel; mix together the sugar, flour and cinnamon in a small bowl. Stir in the butter, and set aside.
In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
Full Reading: https://www.littlesweetbaker.com/bakery-style-blueberry-streusel-muffins/
ingredients
MUFFIN BATTER:
2 & 1/2 cups (310g) all-purpose flour
1 tbsp (13g) baking powder
1 tsp (5g) baking soda
1/2 tsp (2g) salt
1/2 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 & 1/2 cups (230g) blueberries
STREUSEL TOPPING:
1/4 cup (50g) sugar
1 tbsp (8g) all-purpose flour
1/8 tsp ground cinnamon
2 tsp (10ml) unsalted butter, melted
instructions
Preheat oven to 425F. Spray or line a 12 cup muffin baking pan.
To prepare the streusel; mix together the sugar, flour and cinnamon in a small bowl. Stir in the butter, and set aside.
In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
Full Reading: https://www.littlesweetbaker.com/bakery-style-blueberry-streusel-muffins/
