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Ingredients Bakery Style Blueberry Muffins:
- Make ready 2 1/2 cups all purpose flour
- Take 1 tablespoon - baking powder
- Give 1 teaspoon - baking soda
- Prepare 1/2 of teasoon salt
- Take 1 stick for butter, melted and cooled
- Get 2 for large eggs
- Prepare 1 cup of buttermilk. You can use whole milk also
- Give 1 cup of granulated sugar
- Provide 1 tablespoon vanilla
- Prepare 1 1/2 cup of blueberries. Thawed if using frozen
- Make ready of Crumb topping:
- Make ready 1 tablespoon all purpose flour
- Prepare 1/4 cup sugar
- Give 1/8 teaspoon cinnamon
- Provide 2 teaspoons for melted butter
Bakery Style Blueberry Muffins process:
- Preheat oven to 450 degrees.
- Mix ingredients for crumb topping and set aside.
- In large mixing bowl mix flour, baking powder, baking soda and salt until well combined.
- In seperate bowl, mix butter, eggs, sugar, vanilla and buttermilk.
- Add wet ingredients to the dry. Fold to combine. Do not over mix. Just gently fold until combined.
- Fold in blueberries. Mixture will be thick.
- Line muffin pan with liners and fill cups all the way to the top.
- Sprinkle crumble mixture on top of all the muffins.
- Bake at 450 degrees for 5 minutes.
- After 5 minutes, lower heat to 375 and bake for 12 to 15 minutes.
- Test muffins after 12 minutes. If toothpick comes out clean they are done.
- Cool on rack.
- I keep mine, if they are any left haha in a big tupperware container with lid.
- Hope you enjoy these. Great for snacks or breakfast:)
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