Bakery Blueberry Muffins

My Boy’s Love Blueberry Muffins!

I think they make the perfect Summer breakfast. This recipe works well with fresh or frozen berries, so you can enjoy them all year long. The crumbly topping makes these muffins look and taste just like you picked them up from the bakery.

makes 12 muffins.

Ingredients

2 cups all-purpose flour (although I only use whole wheat flour)

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh or frozen blueberries

2 extra large eggs, lightly beaten

1/2 cup milk

1 stick (1/2 cup) melted butter, slightly cooled

2 teaspoons pure vanilla extract

Topping

3 tablespoons cold butter, cut in small cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar

Directions

1. Preheat oven to 400 degrees.

2. Mix flour, sugar, baking powder and salt in a large bowl. Add milk, eggs, butter and vanilla and whisk just until combined. Gently fold in blueberries. Spoon batter into greased muffin tin, filling each about two-thirds full.

3. Meanwhile, make the topping. Mix ingredients for topping together in a small bowl. Using your fingers, or a pastry cutter, mash the butter into the flour until large crumbles form. Sprinkle the topping evenly over the muffins. Bake for 15-20 minutes or until a toothpick inserted near the center of a muffin comes out clean. Serve warm, or at room temperature.