Categories: Muffins, spring, summer, sweets
Ingredients
- BATTER
- 1/4 cup butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups blueberries, stemmed and rinsed
- TOPPING
- 1/3 cup sugar
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/4 cup butter, room temperature
Directions
- Heat the oven to 350ยบ and line a 12-cup muffin tin with bake cups. In a large mixing bowl, use an electric mixer to cream the butter and the sugar. Beat in the eggs, then the milk and vanilla extract.
- Sift the flour, baking powder, and salt into a medium-size mixing bowl. Pour the dry ingredients over the wet ingredients and stir well, being careful not to overmix the batter. Use a spatula to fold in the berries. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- To make the crumb topping, stir together the sugar, flour, and cinnamon in a small mixing bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Your child can then sprinkle the topping over each muffin.
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Bake for 20 to 25 minutes or until they are lightly brown and a knife inserted in the middle of one comes out clean. Cool in the tin for 15 to 30 minutes before serving—if you can wait. Makes 12.