Blueberry Muffins

• servings: 24 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

3 cups flour

2 cups sugar

½ cup unsalted butter (cold and sliced into thin slices)

1 tablespoon baking powder

½ teaspoon salt

2 eggs

1 cup milk

1 teaspoon vanilla extract

1 pint blueberries (2 cups)

¼ cup brown sugar

4 tablespoons butter (cold and sliced)

Directions

Preheat oven to 350°F.

First, add flour, sugar, baking powder, and salt to a large mixing bowl. Whisk to combine.

Add butter and cut in with a pastry blender, until pea-sized clumps are formed. Take out 1 cup of this mixture and set aside.

To the remaining flour mixture, add eggs, milk, and vanilla extract. Gently whisk together until just combined. Don't overmix!

Once combined, gently fold in the blueberries.

Spoon into a lined muffin tin filling about ⅔ of the way full. Set aside.

To the reserved cup of flour mixture, add brown sugar and whisk to combine. Cut in remaining butter. Sprinkle topping onto unbaked muffins (you may not use all of it)

Bake in a 350° oven for 20-30 minutes. I start checking them at 20 minutes, and continue every 5 minutes or so until I can pull a toothpick out clean.

Nutrition

• Serving Size: 1 muffin
• Calories: 203 kcal
• Total Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 30 mg
• Sodium: 77 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 1 g
• Total Sugars: 21 g
• Protein: 3 g