Blueberry Muffins

Bread 35 min

Servings

Ingredients

2 cup 250 g all-purpose flour
1 cup 200 g granulated sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup 113 g butter, melted and slightly cooled
1/2 cup 120 ml milk
1 tsp 5 ml vanilla extract
2 cup 300 g fresh blueberries (1 pint), washed, drained, and picked over, or thawed frozen

Preheat the oven to 200°C (400°F). Line a 12-cup muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, the baking powder, and 1/2 tsp salt. Set aside.
In a medium bowl, whisk the eggs until smooth. Add the melted butter, milk, and vanilla, and whisk until combined. Add the egg mixture to the flour mixture and stir until combined (the batter will be lumpy). Fold in the blueberries.
To make the streusel, combine 1/4 cup flour, the brown sugar, 2 tbsp granulated sugar, the cinnamon, and 1/8 tsp salt in a medium bowl. Using a pastry cutter, cut in the cold butter until the topping is crumbly and coarse.
Fill the muffin cups with batter and top each muffin with about 1 tablespoon of streusel.
Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 18–22 minutes.
Cool the muffins on a rack for several minutes before removing them from the pan. Cool completely and store in an airtight container.

Don't overmix — the batter should be a little lumpy going into the pan, which keeps the muffins tender.
Frozen blueberries work (thaw them first). Frozen strawberries also work if you thaw, drain, and cut them into smaller pieces.
Plant milk (unflavored and unsweetened almond or soy) can replace the milk.
{"Storage"=>"covered at room temperature for up to 4 days."}
{"Freezing"=>"freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature overnight, then reheat at 150°C (300°F) for 3–5 minutes until warm."}
{"Loaf version (from the comments)"=>"about 50 minutes at 200°C (400°F) in a regular loaf pan, or 30–40 minutes for mini loaves."}