Blueberry Muffins

Delicious Blueberry Muffins with crumb topping are perfect for a breakfast on the go. These pair wonderfully with a cup of hot tea or a cup of coffee.  Cheyenne made them for a wonderful Mother’s Day Brunch for us in the garden. They were so delicious. Brianna always love blueberry muffins but this is her favorite recipe for them. They are super moist inside with the sweet crunchy crumble on top. You will just love them!

Blueberry Muffins

Ingredients:

2 cups of organic all purpose flour                           
2 tsp. Non-Aluminum baking powder
1/2 tsp Himalayan Pink Salt
1/2 cup of Organic Butter
1 cup Organic Sugar
2 Organic Eggs

1/2 cup of Organic Butter

1/2 cup of Organic Milk

1 tsp. Vanilla

1/2 cup of Blueberries (fresh or frozen)


Topping Ingredients:

1/2 cup Organic Sugar
1/3 cup Organic Flour
1/4 cup cubed and room temperature butter
2 tsp cinnamon

Directions:

Pre-heat oven to 375 F

To make the topping place your dry ingredients into a small bowl and add the butter cubes.  Use a fork or pastry knife to cut in the butter.  It will be in little clumpy crumbles. Sit aside.

In your mixer mix your butter and add sugar and mix until nice and creamy. Add to this mixture your eggs one at a time and continue to mix.

Add milk and vanilla

In a separate bowl mix your dry ingredients.  Add this a half at a time to your wet ingredients. Don’t over mix, muffin dough should be sort of lumpy. Add to this your berries.

Put muffin tin liners into your muffin tin and spoon in the dough filling the cup about 2/3rds full of your mix.  Spoon some of the topping to the top of each muffin and place in your pre-heated oven.  Cook for about 20 minutes (depending on your oven) or until when you pierce it through to center with a toothpick, the toothpick will come out clean.  Transfer to rack and allow to cool or eat hot out of the oven. Makes 12 regular size muffins

Mother's Day Blueberry Muffins with Crumble Topping

RosevineCottageGirls.com

  • 2 cups of organic all purpose flour
  • 2 tsp. Non-Aluminum baking powder
  • 1/2 tsp Himalayan Pink Salt
  • 1/2 cup of Organic Butter
  • 1 cup Organic Sugar
  • 2 Organic Eggs
  • 1/2 cup of Organic Butter
  • 1/2 cup of Organic Milk
  • 1 tsp. Vanilla1/2 cup of Blueberries (fresh or frozen)
  • Topping Ingredients:
  • 1/2 cup Organic Sugar
  • 1/3 cup Organic Flour
  • 1/4 cup cubed and room temperature butter
  • 2 tsp cinnamon
  1. Pre-heat oven to 375 F
  2. To make the topping place your dry ingredients into a small bowl and add the butter cubes.  Use a fork or pastry knife to cut in the butter.  It will be in little clumpy crumbles. Sit aside.
  3. In your mixer mix your butter and add sugar and mix until nice and creamy. Add to this mixture your eggs one at a time and continue to mix.
  4. Add milk and vanilla
  5. In a separate bowl mix your dry ingredients.
  6. Add this a half at a time to your wet ingredients.
  7. Don’t over mix, muffin dough should be sort of lumpy.
  8. Add to this your berries.
  9. Put muffin tin liners into your muffin tin and spoon in the dough filling the cup about 2/3rds full of your mix.
  10. Spoon some of the topping to the top of each muffin and place in your pre-heated oven.
  11. Cook for about 20 minutes (depending on your oveor until when you pierce it through to center with a toothpick, the toothpick will come out clean.
  12. Transfer to rack and allow to cool or eat hot out of the oven.
  13. Makes 12 regular size muffins

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