Blueberry Muffins

25 mins
Serves 1
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Directions

  1. 1In a bowl, combine milk, eggs, melted butter, and vanilla extract.
  2. 2In a bowl, combine milk, eggs, melted butter, and vanilla extract.
  3. 3In a bowl, combine milk, eggs, melted butter, and vanilla extract.
  4. 4Whisk the wet ingredients until well combined.
  5. 5Whisk the wet ingredients until well combined.
  6. 6Whisk the wet ingredients until well combined.
  7. 7Add all purpose flour to the wet ingredients.
  8. 8Add all purpose flour to the wet ingredients.
  9. 9Add all purpose flour to the wet ingredients.
  10. 10Mix until a batter forms.
  11. 11Mix until a batter forms.
  12. 12Mix until a batter forms.
  13. 13Add fresh or frozen blueberries to the batter.
  14. 14Add fresh or frozen blueberries to the batter.
  15. 15Add fresh or frozen blueberries to the batter.
  16. 16Gently fold in the blueberries until evenly distributed.
  17. 17Gently fold in the blueberries until evenly distributed.
  18. 18Gently fold in the blueberries until evenly distributed.
  19. 19Line a muffin tin with muffin liners.
  20. 20Line a muffin tin with muffin liners.
  21. 21Line a muffin tin with muffin liners.
  22. 22Scoop the batter into the prepared muffin liners, filling each about halfway.
  23. 23Scoop the batter into the prepared muffin liners, filling each about halfway.
  24. 24Scoop the batter into the prepared muffin liners, filling each about halfway.
  25. 25Spoon blueberry syrup over the batter in each muffin liner.
  26. 26Spoon blueberry syrup over the batter in each muffin liner.
  27. 27Spoon blueberry syrup over the batter in each muffin liner.
  28. 28Sprinkle crumble topping generously over each muffin.
  29. 29Sprinkle crumble topping generously over each muffin.
  30. 30Sprinkle crumble topping generously over each muffin.
  31. 31Bake at 425°F for 15 minutes, then reduce the temperature to 375°F and bake for another 10 minutes.
  32. 32Bake at 425°F for 15 minutes, then reduce the temperature to 375°F and bake for another 10 minutes.
  33. 33Bake at 425°F for 15 minutes, then reduce the temperature to 375°F and bake for another 10 minutes.

Ingredients

  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 8 tbsp butter
  • 8 tbsp butter
  • 8 tbsp butter
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 cups + 1 tbsp all purpose flour
  • 2 cups + 1 tbsp all purpose flour
  • 2 cups + 1 tbsp all purpose flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1.25 cup granulated sugar
  • 1.25 cup granulated sugar
  • 1.25 cup granulated sugar
  • 1.5 cup fresh or frozen blueberries
  • 1.5 cup fresh or frozen blueberries
  • 1.5 cup fresh or frozen blueberries
  • 1 cup blueberries
  • 1 cup blueberries
  • 1 cup blueberries
  • 1 tbsp granulated sugar
  • 1 tbsp granulated sugar
  • 1 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 3 tbsp brown sugar
  • 3 tbsp brown sugar
  • 3 tbsp brown sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 4 tbsp melted butter
  • 4 tbsp melted butter
  • 4 tbsp melted butter

Equipment

whiskspatulamuffin tinmuffin linersscoopmeasuring cup