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I absolutely love blueberries. They are one of my favorite fruits, and I have yet to have them in a way I don’t like, but my favorite has got to be when they are baked into blueberry muffins or coffee cakes. Unfortunately, many homemade muffin recipes produce dry, dense muffins, with little flavor. That is not true of this blueberry muffin recipe! These muffins are the perfect marriage of blueberry muffin and coffee cake. Large luscious blueberries, mixed with a tender, slightly sweet muffin that has just a hint of vanilla, and a buttery cinnamon sugar topping – these are way better than bakery blueberry muffins.
Better Than Bakery Blueberry Muffins
In the bowl of your mixer, cream together the butter and sugar.
Beat in the eggs, one at a time, until smooth. Then beat in the vanilla.
Mix in the milk and flour mixture by hand. alternating so that you end with the dry goods going into the bowl. Remember to mix from the bottom of the bowl to get everything incorporated. Doing this by hand is the trick to moist tender muffins!
Gently, fold in the blueberries.
Prepare the topping by cutting the butter into the sugar, cinnamon, and flour mixture.
Line your muffin pan with paper liners and give it a quick coating of non-stick spray. Trust me, you want to do both! Then, use a scoop to fill each well of the muffin pan. Top with a tablespoon of the crumb mixture. Pop them into a 375 degree oven for 30 minutes.
Wait patiently for the muffins to bake.
Remove the muffins from the baking tin and allow them to cool slightly before serving.
These muffins are absolutely delicious! My children and I have been gobbling them up, first at breakfast, then lunch, and they are now asking to have them for an afternoon snack! I hope you enjoy these blueberry muffins as much as we do.
- 2 cups All Purpose (AP) flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1½ tsp vanilla extract
- ½ cup of whole milk
- 1 pint (2¼ cups) of fresh blueberries
- ½ cup sugar
- ⅓ cup AP flour
- ¼ cup butter, cubed
- 1 Tbsp cinnamon
- Preheat the oven to 375. Line 18 wells of a muffin tin with papers, and then give a quick spray with non-stick spray.
- Combine all of the dry ingredients in a bowl.
- In a large mixing bowl, cream together the butter & sugar. Add the vanilla, and the eggs one at a time, mixing until fully incorporated.
- By hand, alternate mixing in the milk and the dry ingredients. Remember to mix from the bottom so everything gets incorporated evenly.
- Gently fold in the blueberries.
- In a separate bowl make the topping. Cut the butter into the flour, sugar, and cinnamon mixture.
- Using a scoop, fill each well of your muffin tin. Top each muffin with 1 tablespoon of the topping mixture.
- Bake for 25-30 minutes.