Blueberry Muffins
Ingredients
½ cup unsalted butter, melted
1 cup organic raw sugar or ¾ cup raw honey
2 large eggs (room temperature)
½ cup whole milk (or heavy cream/plain yogurt)
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh or frozen blueberries
Optional Crumb Topping:
½ cup all purpose flour
1 teaspoon cinnamon
⅓ cup brown sugar
3 tablespoons unsalted butter, softened
Pinch of salt
Instructions
Preheat oven to 375°F and line a muffin tin with paper liners.
In a large bowl or stand mixer, beat melted butter and sugar or honey until combined, then slowly add in eggs, milk, and vanilla.
Once your wet ingredients are fully incorporated, stir in flour, baking powder, and salt just until combined. Fold in blueberries. Some people find adding a bit of flour to the blueberries helps prevent them from sinking to the bottom of the muffins. If you prefer, you can also add them to the individual muffin cups after scooping.
To prepare crumb topping, simply mix flour, cinnamon, salt, brown sugar, and butter until crumble texture is obtained.
I use a 2 tbsp cookie scoop to add my batter into the muffin cups and sprinkle with crumb topping.
Bake for 22–25 minutes, or until a toothpick comes out clean. Like any muffin, these are best served warm.
