Blueberry Muffins
These are the BEST blueberry muffins ever! They have the perfect cake-like texture and are finished with a yummy crumble topping. They are much better the day they’re made rather than left over, but that shouldn’t be a problem!
BLUEBERRY MUFFINS
Time: 1 hour // Servings: 24 Muffins
INGREDIENTS
3 cups flour
2 cups sugar
1 tablespoon baking powder
1 stick (8 tablespoons) unsalted butter, chilled
2 eggs
1 cup evaporated milk
1 teaspoon vanilla
1 3/4 cup blueberries
2 tablespoons butter, melted
Powdered sugar (for dusting)
DIRECTIONS
Heat oven to 350ºF.
Mix flour, sugar and baking powder together in a large bowl.
Cut in 1 stick butter with two forks or a pastry blender.
Set one cup of mixture aside in a small bowl for topping crumbles.
Add eggs, evaporated milk and vanilla to remaining mixture. Beat until smooth.
Fold in blueberries and divide between 24 greased muffin cups.
Drizzle melted butter over reserved mixture in small bowl. Toss to make crumbs and sprinkle on top of batter in muffin cups.
Bake until muffins are light golden brown, about 20 to 30 minutes.
Cool in pan and then dust with powdered sugar before serving.