Bakery Blueberry Muffins
My Boy's Love Blueberry Muffins!
I think they make the perfect Summer breakfast. This recipe works well with clean or frozen berries, so that you can experience all of them yr lengthy. The crumbly topping makes those cakes appearance and taste much like you picked them up from the bakery.
Makes 12 truffles.
Ingredients
2 cups all-purpose flour (even though I handiest use complete wheat flour)
1 cup sugar
2 teaspoons baking powder
half teaspoon salt
1 cup sparkling or frozen blueberries
2 extra huge eggs, gently crushed
half of cup milk
1 stick (half of cup) melted butter, slightly cooled
2 teaspoons natural vanilla extract
Topping
three tablespoons bloodless butter, reduce in small cubes
half of cup all-cause flour
3 half of tablespoons sugar
Directions
1. Preheat oven to 400 stages.
2. Mix flour, sugar, baking powder and salt in a big bowl. Add milk, eggs, butter and vanilla and whisk just until blended. Gently fold in blueberries. Spoon batter into greased muffin tin, filling every approximately two-thirds complete.
3. Meanwhile, make the topping. Mix elements for topping together in a small bowl. Using your hands, or a pastry cutter, mash the butter into the flour until big crumbles shape. Sprinkle the topping frivolously over the cakes. Bake for 15-20 mins or till a toothpick inserted close to the middle of a muffin comes out clean. Serve warm, or at room temperature.