Scrumptious Blueberry Muffins
Fluffy and moist blueberry muffins.
For this recipe I used a stand mixer and a 6-tin muffin pan. If you don’t have a muffin pan you can use a regular cupcake pan! They will just be smaller muffins. You may also have to adjust the cooking time since it will likely be shorter than 35 minutes.
Ingredients
- 1 stick of butter
- 1 cup (194g) sugar
- 1 1/2 tsp vanilla
- 2 Eggs
- 2 cups (340g) of all purpose flour
- 3 tsp (15g) baking powder
- 1/2 tsp (4g) salt
- 3/4 cup (168 g) buttermilk
- 2 1/4 cup (313 g) blueberries
- 4 tbsp butter, cubed
- 1/8 cup (22g) flour
- 1/2 cup (71g) sugar
- 1 1/2 tsp (4g) cinnamon
Topping
Directions
- Preheat the oven to 350 degrees.
- In your mixing bowl, cream the room temperature butter and sugar together. Mix for 5 minutes on a medium setting.
- While creaming your butter and sugar, in a medium size bowl combined flour, baking powder, and salt. Whisk together. You can also prepare your topping at this time. Combined 4 tbsp of cubed butter, flour, sugar, and cinnamon in a small bowl. Set both aside.
- Add eggs one at a time into the bowl while the mixer is running. Mix for about 30 seconds after both eggs are added
- Add the vanilla extract and mix for about 1 minute till all ingredients are combined. .
- Add about 1/3 of the flour mixture to the mixing bowl. Turn on the mixer to a medium-low/medium speed. Add 1/2 of the buttermilk. Repeat until all the flour and buttermilk is just combined. Scrape down sides as necessary. Do not over mix!
- Remove the mixing bowl from the stand.
- Pour in blueberries and gently fold the blueberries into the batter.
- Place liners into your muffin pan and fill with batter about 3/4- 5/6th of the way up. Top with a generous about of the topping prepared in step three.
- Place in the oven and bake for 35 minutes. Check with a toothpick to ensure they are done when times up. Enjoy these amazing muffins!
theLenLen 