Prep 25 mins
Cook 30 mins
Yes they are called muffins, but more like little bluberry cakes. Dense, moist and very rich with a crunchy sugary topping. I always double my muffin recipes. This one I did, but did not double the crumb topping. I think it makes plenty. Enjoy!
- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup milk
- 2 -3 cups blueberries (fresh or frozen)
- 6 tablespoons unsalted butter
- 1⁄4 cup sugar
- 1⁄4 cup packed dark brown sugar
- 3⁄4 teaspoon cinnamon
- 1 pinch salt
- 1 1⁄2 cups flour
- Preheat oven to 375.
- Spray 2 12-cup muffin tins with vegetable spray or line with paper liners.
- In a mixing bowl, mix together the flour, baking powder, and salt and mix well.
- In a bowl with an electric mixer fitted with the paddle attachment and set on medium high speed, beat the butter and sugar for 4 to 5 minutes, or until light and fluffy.
- Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
- Add the milk, alternating with dry ingredients, in 2 or 3 additions. Do not overmix.
- Fold in the blueberries using a spatula.
- To make crumb topping, in a bowl with an electric mixture fitted with paddle attachment, combine the butter, sugar, brown sugar, cinnamon, salt and flour and mix on medium speed until crumbly.
- Spoon the batter into the prepared muffin tin.
- Top each with a generous tablespoon of crumb topping.
- Bake for 30 minutes or until golden brown and a toothpick inserted comes out clean.
- Let the muffins cool slightly in the muffin tins and set on wire rack before removing.