8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries (I used 1 pint which is about 2 cups)
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk (I used 1/4 c half and half 1/4 cup rice milk)
1/2 cup sugar
1/3 cup flour
1/4 cup butter, softened at room temperature
1 tablespoon cinnamon
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the blueberries by hand until well mixed.
In a separate small bowl make the cinnamon-sugar topping- mix 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and tablespoon of cinnamon together with a fork.
Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes.
Let them cool in the pan before turning out.
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