Wednesday, March 14, 2012

Blueberry Muffins with Crumble Topping

The crocus have bloomed, and that means Spring is here!!! We've been having gorgeous weather here in Pittsburgh, and its inspired me to try a bunch of new recipes! I'll have them all up here soon, but for now I wanted to post a recipe that reminded me of Springtime.

I made these soft and fluffy blueberry muffins a couple months ago at a friends house and they went perfectly with our healthy breakfast!! It took less than an hour and is a perfect weekend snack. I got this yummy original recipe through Pinterest (as usual) from!

Here's what you'll need:

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder 
1/2 teaspoon salt
1 cup fresh or frozen blueberries (I used fresh)
2 extra large eggs, lightly beaten
1/2 cup milk
1 stick (1/2 cup) melted butter, slightly cooled
2 teaspoons pure vanilla extract

3 tablespoons cold butter, cut in small cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

The directions are easy as pie!

Preheat oven to 400 degrees.
Mix flour, sugar, baking powder and salt in a large bowl. Add milk, eggs, butter and vanilla and whisk just until combined. 
Gently fold in blueberries. 
Spoon batter into greased muffin tin, filling each cup about two-thirds full.
Meanwhile, make the topping. Mix ingredients for topping together in a small bowl. Using your fingers, or a fork, mash the butter into the flour until large crumbles form. Sprinkle the topping evenly over the muffins. 
Bake for 15-20 minutes or until a toothpick inserted near the center of a muffin comes out clean. Serve warm, or at room temperature.

I ate mine with breakfast

Hope you enjoy!!

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