‭HOW TO MAKE BLUEBERRY MUFFINS‬

‭Ingredients:‬

‭‬
● ‭ /2 cup (115g) unsalted butter, melted and cooled‬
1
‭●‬ ‭1 cup (200g) granulated sugar‬
‭●‬ ‭2 large eggs‬
‭●‬ ‭1 teaspoon vanilla extract‬
‭●‬ ‭1/2 cup (120ml) milk‬
‭●‬ ‭2 cups (250g) all-purpose flour‬
‭●‬ ‭2 teaspoons baking powder‬
‭●‬ ‭1/2 teaspoon salt‬
‭●‬ ‭1 1/2 cups (225g) fresh or frozen blueberries (do not thaw if using frozen)‬
‭●‬ ‭2 tablespoons all-purpose flour (for coating blueberries)‬

‭Streusel Topping (Optional):‬

‭‬
● ‭ /2 cup (100g) granulated sugar‬
1
‭●‬ ‭1/3 cup (40g) all-purpose flour‬
‭●‬ ‭1/4 cup (56g) unsalted butter, cubed‬
‭●‬ ‭1 1/2 teaspoons ground cinnamon‬

‭Instructions:‬

‭1.‬ P ‭ reheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with‬
‭non-stick spray.‬
‭2.‬ ‭Prepare the streusel topping (if using):‬
‭○‬ ‭In a small bowl, combine the sugar, flour, and cinnamon.‬
‭○‬ ‭Cut in the butter until the mixture is crumbly. Set aside.‬
‭3.‬ ‭Prepare the muffins:‬
‭○‬ ‭In a large bowl, whisk together the melted butter and sugar until well combined.‬
‭○‬ ‭Add the eggs and vanilla extract, and whisk until smooth.‬
‭○‬ ‭Stir in the milk until fully incorporated.‬
‭4.‬ ‭Mix the dry ingredients:‬
‭○‬ ‭In a separate bowl, whisk together the flour, baking powder, and salt.‬
‭○‬ ‭Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not‬
‭overmix.‬
‭5.‬ ‭Prepare the blueberries:‬
‭○‬ ‭In a small bowl, toss the blueberries with the 2 tablespoons of flour to coat. This helps to‬
‭prevent them from sinking to the bottom of the muffins.‬
‭○‬ ‭Gently fold the blueberries into the batter.‬
‭6.‬ ‭Fill the muffin tin:‬
‭○‬ ‭Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.‬
‭○‬ ‭If using the streusel topping, sprinkle it generously over each muffin.‬
‭7.‬ ‭Bake:‬
‭○‬ ‭Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a‬
‭muffin comes out clean.‬
‭○‬ ‭Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.‬
‭8.‬ ‭Enjoy:‬
‭○‬ ‭Serve warm or at room temperature. These muffins can be stored in an airtight container at‬
‭room temperature for up to 3 days or frozen for up to 3 months.‬