Ingredients
-
-
1/3
-
1/3
-
1
-
3
-
-
1 1/2
-
1/2
-
2
-
1/2
-
1
-
1/4
-
1
-
1
-
1 - 1 1/4
Directions
Blueberry Bakery Muffins, Make these with or without streusel, Yummy!! used 2 cups of blueberries and they were perfect for me I like LOTS of berry as compared to batter I don’t think I would push it much further and add any more though I also used 4Tbsp of butter instead of 3 for the streusel and used brown sugar in place of the white I will keep the butter to 3 Tbsp next time It tastes fine( maybe a little rich) but a lot of my streusel just melted off the muffins even though I pushed it into the batter Super delicious though and it hit the spot!!!, I’ve now made this times and it has turned out wonderful each time I have now made it my own with the additions of a little lemon juice and zest to make it a Lemon Blueberry Muffin Even following the directions with no changes or additions they come out getting rave reviews Thanks for sharing with the rest of the world
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Steps
|
1
Done
|
Preheat Oven 375f. |
|
2
Done
|
Prepare 12 Muffin Cups by Using Baking Papers or Spraying With Pam. |
|
3
Done
|
If Using Streusel Mix Flour, Sugar and Cinnamon Cutting in Butter Using Fork Blend Until Resembles Coarse Crumbs; Set Aside. |
|
4
Done
|
For Muffins Combine Flour, Sugar, Baking Powder and Salt, Whisk Until Well Blended. |
|
5
Done
|
in Separate Bowl Add Milk Melted (cooled) Butter, Egg and Vanilla Mixing Well. |
|
6
Done
|
Combine Milk and Egg Mixture With the Dry Ingredients Mix Only Until Moistened. Fold in Blueberries. |
|
7
Done
|
Spoon Evenly Into Prepared Muffin Cups. |
|
8
Done
|
Sprinkle Reserved Topping Over Each Muffin. |
|
9
Done
|
Bake 20-25 Minutes or Until Wooden Toothpick Comes Out Clean. |
|
10
Done
|
Remove from Pan Cool Completely. |
