Juicy blueberries and a crumbly cinnamon topping make these muffins a welcome baking-day treat. A thick batter supports the berries while the tops turn golden. Use a gentle hand when folding to keep the crumb tender.

Makes 12 muffins • Prep: 20 minutes • Bake: 20–25 minutes

Ingredients

  • 2 cups (250 g) all-purpose flour, for batter
  • ¾ cup (150 g) sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • ½ cup (115 g) melted butter, cooled
  • 1 teaspoon vanilla
  • 1½ cups blueberries, fresh or frozen
  • ⅓ cup (40 g) flour, for topping
  • ¼ cup (50 g) brown sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons (30 g) cold butter, for topping

Instructions

See Next Page =>

Baking & Desserts, Recipes
Pages 12