Sweet, savory blueberry muffins dipped in butter on a warm summer evening. Sitting on your back porch while the sunset rolls in: hues of plump purples, pinks mixed with creamsicle oranges. A chipped white rocking chair creaks on the stained wood, coffee from the morning sits on one arm of the chair. It’s cold—but the muffins wash down just fine, they’re warm enough for the both.
- 1/4 cup (50g) sugar
- 1 tbsp (8g) all-purpose flour
- 1/8 tsp ground cinnamon
- 2 tsp (10ml) unsalted butter, melted
- 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
- Preheat the oven to 425F. Line 12 cup muffin tin with papers or grease.
- 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.
- In a medium bowl, whisk the melted butter with the sugar. Add the eggs, milk, and vanilla. Mix again.
- Add the wet ingredients to the dry ingredients and gently stir using a rubber spatula until almost combined. Fold in the blueberries until just combined.
- Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
- Eat up!
These huge, warm muffins will make your mouth water… just make them and taste for yourself. The next day I had to make another dozen (I had been yelled at for not making enough)!