Blueberry Muffins

25 mins
Serves 12
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Directions

  1. 1Combine dry ingredients: flour, baking powder, salt, and sugar.
  2. 2Combine dry ingredients: flour, baking powder, salt, and sugar.
  3. 3Combine dry ingredients: flour, baking powder, salt, and sugar.
  4. 4In a separate bowl, mix wet ingredients: melted and cooled butter, eggs, vanilla extract, and milk.
  5. 5In a separate bowl, mix wet ingredients: melted and cooled butter, eggs, vanilla extract, and milk.
  6. 6In a separate bowl, mix wet ingredients: melted and cooled butter, eggs, vanilla extract, and milk.
  7. 7Combine wet and dry ingredients.
  8. 8Combine wet and dry ingredients.
  9. 9Combine wet and dry ingredients.
  10. 10Add blueberries and mix.
  11. 11Add blueberries and mix.
  12. 12Add blueberries and mix.
  13. 13Prepare blueberry syrup: In a saucepan, heat blueberries, sugar, and lemon juice until they become a jam-like consistency.
  14. 14Prepare blueberry syrup: In a saucepan, heat blueberries, sugar, and lemon juice until they become a jam-like consistency.
  15. 15Prepare blueberry syrup: In a saucepan, heat blueberries, sugar, and lemon juice until they become a jam-like consistency.
  16. 16Prepare muffin liners in a muffin tin.
  17. 17Prepare muffin liners in a muffin tin.
  18. 18Prepare muffin liners in a muffin tin.
  19. 19Fill muffin cups with batter.
  20. 20Fill muffin cups with batter.
  21. 21Fill muffin cups with batter.
  22. 22Top each muffin with blueberry syrup.
  23. 23Top each muffin with blueberry syrup.
  24. 24Top each muffin with blueberry syrup.
  25. 25Prepare crumble topping: Combine flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter.
  26. 26Prepare crumble topping: Combine flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter.
  27. 27Prepare crumble topping: Combine flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter.
  28. 28Add crumble topping to the muffins.
  29. 29Add crumble topping to the muffins.
  30. 30Add crumble topping to the muffins.
  31. 31Add a glass of water to empty muffin cups to keep muffins moist.
  32. 32Add a glass of water to empty muffin cups to keep muffins moist.
  33. 33Add a glass of water to empty muffin cups to keep muffins moist.
  34. 34Bake at 425°F for 15 minutes, then reduce to 375°F for 10 minutes.
  35. 35Bake at 425°F for 15 minutes, then reduce to 375°F for 10 minutes.
  36. 36Bake at 425°F for 15 minutes, then reduce to 375°F for 10 minutes.

Ingredients

  • 2.083 cups all purpose flour
  • 2.083 cups all purpose flour
  • 2.083 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.25 cups granulated sugar
  • 1.25 cups granulated sugar
  • 1.25 cups granulated sugar
  • 8 tbsp unsalted butter
  • 8 tbsp unsalted butter
  • 8 tbsp unsalted butter
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 1.5 cups blueberries
  • 1.5 cups blueberries
  • 1.5 cups 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 lemon zest
  • 1 pinch lemon zest
  • 1 pinch lemon zest
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 4 tbsp unsalted butter
  • 4 tbsp unsalted butter
  • 4 tbsp unsalted butter
  • 1 glass water
  • 1 glass water
  • 1 glass water

Equipment

mixing bowlmeasuring cupsmeasuring spoonssaucepanmuffin tinmuffin linersforkoven