Friday, May 2, 2014

{ Bakery-Style } Blueberry Muffins

Blueberry muffins on a Sunday morning with coffee and conversation - Now that's a great start to the week!

Makes 12 large muffins {or 15 average size muffins}

Muffin batter:

2 cups flour
3/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/4 cup melted butter
2/3 cup plain, non-fat Greek yogurt
1/4 teaspoon vanilla
2 cups blueberries (fresh or frozen, but not thawed)

Streusel Topping:

1/3 cup brown sugar
3 Tablespoons flour
1/2 teaspoon cinnamon
1 Tablespoon butter, firm







Preheat your oven to 400° F.
Spray muffin tin with non-stick cooking spray.

In a large bowl, mix by hand all batter ingredients {except blueberries} just until combined, but don't overmix. The batter will be thick. If it's too thick to stir, add about 2 tablespoons of milk.
Fold in the blueberries.
Fill each cup about 3/4 full.
In a small bowl, cut the butter into the rest of the streusel ingredients. It should look like coarse sand.
Sprinkle the Streusel topping over each muffin.

Bake at 400° F for 20 minutes. {Test with a toothpick or cake tester - it should come out clean.}
Cool on a wire rack, and enjoy!






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