Description
This is a really moist muffin if you don’t overwork the batter. I’m a ‘muffin snob’ and I find myself making this same recipe over and over again! You’ll never want to make a boxed blueberry muffin again.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ tablespoons all-purpose flour
- 1 ½ cups fresh blueberries
- ½ cup butter
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
- ½ cup milk
- 2 tablespoons all-purpose flour
- 5 tablespoons white sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons butter, diced
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Make the muffins: Place blueberries in a small bowl. Sprinkle 1 1/2 tablespoons flour over top and toss gently to coat the berries.
- Combine 2 cups flour
- baking powder
- and salt in a medium bowl.
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy
- 2 to 3 minutes. Beat in eggs
- one at a time
- then mix in vanilla and lemon zest.
- Without overworking the batter
- gently fold in 1/2 of the dry ingredients
- then all of the milk
- followed by the remaining dry ingredients. Gently fold in floured blueberries; don’t stir. Spoon batter into the prepared muffin cups.
- Make the topping: Whisk sugar
- flour
- and cinnamon together in a small bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle topping over the batter in the muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean
- 20 to 25 minutes.
- Remove from the oven and place pans on a wire rack to cool.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 12