These blueberry muffins are moist, loaded with berries, and so easy to make from scratch I’ll never make the boxed kind again.
Servings: 12 pieces
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup butter melted
- 1 cup sugar
- 2 medium eggs
- 1 cup fresh milk
- 1 tsp vanilla extract
- 1 tsp lemon zest optional
- 1 1/2 cups bluberries
Crumb Topping / Streusel
- 1/4 cup sugar
- 1 tbsp flour
- 1/4 tsp cinnamon powder
- 2 tbsp butter melted
Preheat the oven to 220° Celcius. Prepare muffin tin (12 molds) and spray with non-stick cooking spray or grease with butter.
In a bowl. sift flour, baking powder and salt then set aside.
In another mixing bowl, put melted butter then add sugar and whisk. Add two eggs and milk and whisk again. Pour the vanilla extract and lemon zest and mix.
Combine half of the sifted flour to the wet ingredients then gently fold. Add the remaining sifted flour then fold again until there are no traces of flour. Don't over mix.
Add 1 cup blueberries and fold the mixture until incorporated.
Using an ice cream scoop or two spoons. Divide the batter evenly among the muffin tins. With the remaining blueberries, distribute evenly on top of the batter. Set aside
Making the crumb topping / Streusel
In a bowl, mix all ingredients for the crumb topping and mix well until it forms into crumbs.
Take the muffin tin with the batter and sprinkle the crumbs on top of the batter. Bake for 5 minutes at 220° Celcius then lower the heat at 195° Celcius and finish baking for 15 to 20 minutes. Or until an inserted toothpick tests clean.
Et voila! Serve and enjoy your freshly baked blueberry muffins. Bon Appetit!