Buttermilk Streusel Blueberry Muffins
- FOR THE STREUSEL:
- 1/4 cups Sugar
- 1 Tablespoon All-purpose Flour
- 1/4 teaspoons Cinnamon
- 2 Tablespoons Butter
- FOR THE MUFFINS:
- 2-1/2 cups All-purpose Flour
- 1 cup Sugar
- 1 teaspoon Baking Soda
- 1 Tablespoon Baking Powder
- 1/2 teaspoons Salt
- 1/2 cups Butter
- 2 whole Eggs
- 1 cup Buttermilk
- 1 Tablespoon Vanilla Extract
- 1-1/2 cup Blueberries
- Preheat oven to 425u0b0F and line a 12-cup muffin tin.
- In a small bowl, mix together dry ingredients for the streusel topping. Add butter and mix again. Set aside.
- For the muffins, add all dry ingredients to the mixer and mix on low for a minute or two until combined. Measure out wet ingredients and pour them on top of the dry in the mixer Mix on low until just combined. Remove paddle and add blueberries. Fold them in until just incorporated.
- Divide batter into muffin tin evenly, filling the cups full. Sprinkle streusel topping over batter. Bake for 5 minutes at 425u0b0F, then lower temperature to 350u0b0F, keeping the muffins in the oven. Bake another 10-15 minutes or until a toothpick inserted in the top comes out clean. The tops should be a nice golden brown.
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Taken from tastykitchen.com/recipes/breads/buttermilk-streusel-blueberry-muffins/ (may not work)