Blueberry Muffin

Blueberry muffin are a wonderfully comforting bake, filled with juicy berries and topped with a warm cinnamon-sugar crust. A blueberry muffin is simple to make, homely in spirit, and perfect for breakfast or a cosy afternoon treat. Soft, fragrant, and irresistibly nostalgic, they bring a touch of sweetness to any day.

Cook Time 40

Total Time 50

Servings muffins

Ingredients

6 tbsp butter
3/4 cup sugar
2 large eggs
2 cups flour all purpose
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tsp vanilla
2 cups blueberries
1 tbsp sugar
1/2 tsp cinnamon Mix with the sugar.

Instructions

Preheat your oven to 375°F. Grease 12 muffin cups generously; a vegetable oil pan spray works well.
In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition.
6 tbsp butter, 3/4 cup sugar, 2 large eggs
In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in the milk and vanilla. mixing only until smooth. Quickly stir in the berries.
2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup milk, 2 tsp vanilla, 2 cups blueberries
Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar.
1/2 tsp cinnamon, 1 tbsp sugar
Bake the muffins for 30 minutes, until they're light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes.
After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan.
If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the blueberry muffin sticks or the top peels off, allow them to cool another 10 minutes and try again.

Nutrition