You know those beautiful oversized muffins that you get from your favorite cafe? Served on a fancy little plate next to your favorite fancy coffee?(all the feels thinking about that scene!) Well I think these blueberry babies come pretty close. Super fluffy on the inside paired with a crunchy streusel topping.
For the muffins:
2 ½ cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
½ cup butter, melted but cooled
1 cup sugar
2 large eggs
1 cup milk (cow/almond/soy/buttermilk)
1 tbsp vanilla extract
1 ½ cups blueberries (fresh or frozen are fine!)
For the struesal:
1 cup flour
½ cup brown sugar
1 ½ tsp cinnamon
6 tbsp of butter, melted
Preheat oven to 375.
Mix together the butter, sugar, eggs, vanilla, and milk. Set aside. Mix dry ingredients in a separate bowl. Slowly add the dry ingredients into the butter mixture and combine. Gently fold in the blueberries. If you over mix the blueberry in the whole batter will start to turn purple! (unless you like that, I mean I do like purple.)
My favorite way to get batter into the muffin tin is with a cookie scoop. It goes in so evenly and doesn’t make a mess around the edges. That helps them come OUT of the pan nice too, when there’s not burnt little drops and drops all over the edges. Fill the cups almost all the way to the top so they get nice and tall.
Next, in a separate smaller bowl, mix the remaining 6 tbsp of butter with the flour, brown sugar, and cinnamon for the topping. Use a spoon to sprinkle topping all over the tops of the muffins. Be generous, this is the good stuff.