Can you believe it?! A post from me. It’s only been 9 months. SURPRISE! 🙂
You’ll have to forgive…not only for the long wait in between but also for the lack of story to go with this recipe. The truth is, Ryan, Ben and Bella are all on the couch right now…giggling and goofing around. I was up a little early whipping up these muffins before the gang made their way downstairs…as a sweet Saturday morning surprise. But they are here now, so I want to get to them right away. These mornings together are precious.
This recipe is so good however, that I wanted to get it to you…should you want to do the same tomorrow morning. Enjoy these delicious muffins with your favorite coffee. And because I don’t ever follow a recipe exactly, I did double this recipe to make jumbo muffins (because seriously, jumbo muffins are way more fun), added a few extra ‘berries, and a quick shot of vegetable oil to moisten them up just a titch more.
Bakery-Style Blueberry Muffins
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup melted butter
1/3 cup milk
1 1/2 cups fresh blueberries (extra 1/2 cup for jumbos)
1/4 cup sugar
5 tablespoons flour
2 tablespoons butter, cut into cubes
3/4 teaspoon cinnamon
Preheat oven to 400. Line 12 muffin cups with paper liners, or spray with cooking spray. In a large bowl, whisk together flour, sugar, salt, and baking powder. In a small bowl or measuring cup, mix together butter, egg, and milk. Add to dry ingredients and stir until just combined. Gently fold in blueberries. Scoop into muffin cups, filling 2/3 full. To make the topping, whisk together sugar, flour, and cinnamon with a fork. Cut in butter using a fork or your fingers to form crumbly mixture. Sprinkle over the top of the muffins. Bake 15-20 minutes, or until lightly browned on top. (Bake for 25-30 minutes if making jumbo muffins, like me!)
Adapted from recipe by Somewhat Simple
Indulge. In Life. In Love. In Food.