Yummers! I love blueberry muffins. There is just something nostalgic about them. They remind me of my childhood. My mom used to let me help her make them. My favorite part was sprinkling the topping over the unbaked gems...
That's probably because it was also my favorite part of the muffin to eat...yum...
These are a snap to throw together - a great activity to involve the whole family! There are memories to be made...
Adapted from Food.com
Makes 18 muffins
1/2 cup (1 stick) butter, room temperature
1 cup sugar (or honey sucanat)
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or frozen blueberries
2 cups all-purpose flour (or 10 oz Soft White wheat flour)
1/2 cup milk
For the topping:
1/2 cup all-purpose flour (or 2.5 oz Soft White wheat flour)
1/2 cup sugar (or honey sucanat)
1/4 cup (1/2 stick) butter, chilled
Make topping: Combine flour and sugar. Cut in butter until crumbly. Set aside.
Preheat oven to 375°. Line muffin tin with muffin cups, or grease thoroughly.
In a large bowl, mix butter until creamy. Add sugar and beat until mixture is fluffy and pale in color. Add eggs, beating well after each addition.
In a small bowl stir together flour, baking powder and salt. Add alternately with the milk. Fold in the blueberries. Spoon batter into prepared pan, and sprinkle with topping. Bake until golden brown and springy to the touch, about 20 to 30 minutes. Enjoy!