Yummy and easy blueberry muffins
As a busy, working mama it’s not always easy to whip up something homemade, quick, easy, and delicious for the family. That’s why today, I’m sharing one of my all time favorite classic recipes—blueberry muffins with crumble topping! I like the fact that I usually have blueberries in the fridge and the other ingredients to make these in a pinch and the prep time is probably a total of 15 minutes before they are in the oven! This recipe is from Sally’s Baking Addiction (shocking, I know!) maybe one day I’ll venture into other cookbooks but for now, I’m still swooning over hers, whose recipes never let me down! This recipe below is directly from her original cookbook and isn’t online (from what I can find!) It’s meant for jumbo muffins but I just use a standard muffin pan and adjust the bake time (reflected below).
Want to know a cool muffin tip I learned from Sally? For tall muffin tops that look fresh from the bakery, be sure to fill your muffin tins all the way to the top with that yummy batter and then bake the muffins for 5 minutes at an initial high temp before lowering for the rest of the bake time! The initial high oven temp lifts the muffin tops right at the start before baking the center of the muffins at the lower temperature. Pretty cool, right?!
Ingredients:
For the crumble topping:
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 tsp. ground cinnamon
1/4 cup butter, cold
For the batter:
3 cups all purpose flour
4 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 eggs (at room temp)
3/4 cup granulated sugar
1/4 cup light brown sugar
1 cup milk (at room temp)
1/2 cup vegetable oil
1 tsp. vanilla extract
1 1/4 cup fresh or frozen blueberries (don’t thaw)
Instructions:
Preheat oven to 425 and spray a 12 count, standard muffin pan with non stick spray.
Make the topping: Combine granulated sugar, flour and cinnamon in a bowl. Cut in the cold butter and mix around with a pastry blender. Set aside.
Make the muffins: In a large bowl, gently toss together the flour, baking powder, salt and cinnamon. Set aside.
In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together. Mix in milk, oil and vanilla.
Fold the wet ingredients into the dry ingredients and mix everything together. Mixing by hand is recommended over a mixer. Fold in the blueberries.
Pour the batter in the muffin tins, and fill them all the way up to the top! Top each muffin with the crumble topping.
Bake at 425 degrees for 5 minutes and then, keeping the muffins in the oven, reduce the temperate to 375 degrees and continue to bake for another 12-13 minutes.
Allow to cool for 10 minutes. Then, ENJOY! It’s that easy!!
