So I posted a muffin recipe that is perfect for this time of year not too long ago. Megan has now offered her own muffin which is also perfect for this season because blueberries are all the rage...Megan knows my oldest Jack is a blueberry muffin crazy so she sent this as the BEST blueberry recipe she has EVER made...I will let you decide -
I have been on a baking kick lately and I like that I get to control the ingredients so I know exactly what is in them when I am eating them and that makes me feel better about my choices...so let me know if you like it - they are Megan's favorites and by the looks of them -I am guessing I will like them too! =)
Blueberry Buckle Muffins...yum
Ingredients:
Batter -
1/4 cup butter, room temperature
3/4 cup sugar
2 eggs
1/2 cup milk
1 t vanilla extract
2 cups flour
2 t baking powder
1/4 t salt
2 cups blueberries, stemmed and rinsed
Topping-
1/3 cup sugar
1/2 cup flour
1 1/2 t cinnamon
1/4 cup butter, room temperature
Directions:
Preheat the oven to 350 degrees and line a 12 cup muffin tin with baking cups. In a large bowl, use an electric mixer to cream the butter and sugar. Beat in the eggs, then the milk and vanilla.
Whisk the flour, baking powder, and salt in a medium sized bowl. Pour the dry ingredients over the wet ingredients and stir well, being careful not to overmix. Use a spatula to fold in the berries. Spoon the batter into the muffin tin filling each cup about three quarters full.
Make the crumb topping by stirring together the sugar, flour and cinnamon in a small bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly.
Bake for 20-25 minutes (or 15 minutes for mini muffins) or until they are lightly brown and a knife inserted in the middle of one comes out clean. Cool in tin for 15 to 30 minutes before serving. If you don’t, you risk some of the delicious buckle topping coming off. Then simply pretend it’s breakfast time, despite the hour, and enjoy with coffee.
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