Want muffins just like the bakeries? The secret is in the crackling on top. Try these easy blueberry muffins or feel free to try experimenting with other kinds of berries.
Preheat oven to 400°F / 204°C
In a bowl, add flour, sugar, baking powder, and salt. Whisk together.
In a separate mixing bowl, add eggs. Whisk.
Once eggs are whisked, add MELTED butter, milk, and Vanilla Extract. Mix together.
Add dry ingredients to the wet ingredients. Mix until combined. Do not overmix.
Gently fold blueberries into the batter.
Spray a 12-well muffin tin or use liners. Fill up 2/3 of the way. Should make 11-12 muffins.
In a small bowl, add flour, brown sugar, sugar, and cinnamon. Whisk together.
Cut in COLD butter with forks or pastry cutter. Or, freeze the butter and use a hand grater.
Sprinkle dry/butter mix on top of each muffin before baking.
Place muffin tin in the oven for 18-22 minutes or until a toothpick comes out mostly clean.
Transfer muffin tin to cooling rack, and remove muffins once cooled.
Ingredients
Directions
Preheat oven to 400°F / 204°C
In a bowl, add flour, sugar, baking powder, and salt. Whisk together.
In a separate mixing bowl, add eggs. Whisk.
Once eggs are whisked, add MELTED butter, milk, and Vanilla Extract. Mix together.
Add dry ingredients to the wet ingredients. Mix until combined. Do not overmix.
Gently fold blueberries into the batter.
Spray a 12-well muffin tin or use liners. Fill up 2/3 of the way. Should make 11-12 muffins.
In a small bowl, add flour, brown sugar, sugar, and cinnamon. Whisk together.
Cut in COLD butter with forks or pastry cutter. Or, freeze the butter and use a hand grater.
Sprinkle dry/butter mix on top of each muffin before baking.
Place muffin tin in the oven for 18-22 minutes or until a toothpick comes out mostly clean.
Transfer muffin tin to cooling rack, and remove muffins once cooled.