Colossal Blueberry Muffins

Blueberry MuffinsI love anything sweet! In India we typically eat spicy items for breakfast, noodles were a staple in my life growing up. The older I get, the more fierce my sweet tooth becomes. I think they have taken over my mouth and this sweet treat quenches my cravings

I know that everyone claims to have the best blueberry muffin recipe but this is really it!

Recipe makes a dozen muffins or 8 very large muffins

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup brown sugar
1/2 cup white sugar
1/2 cup unsalted butter, softened or at room temperature
2 egg
1/3 cup butter milk
1 tablespoon vanilla
1 pint of blueberries- rinsed, drained and patted dry

Crumb Topping Ingredients(Mix the ingredients together in a bowl)
1/4 cup brown sugar
1/4 cup white sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F . Grease your muffin pan or line with muffin liners. I prefer the liners because they are easier to store and keep the muffin together, even through transport.

Combine the flour, salt and baking powder in a large bowl and set aside.

Blend the sugars and butter together until a nice paste is formed. Add flour mixture, a bit at a time and then incorporate the milk, eggs, vanilla extract and butter milk in. Keep beating the mixture until it is well incorporated.

Fold in the blueberries, be gentle so you do not break them.

Fill the muffin cups to the top and sprinkle the crumb topping on top.

Bake for 30 to 35 minutes in the preheated oven or until done. The muffins should be golden brown and the tops will spring back when lightly touched.


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