These blueberry muffins are super cute and super moist! Definitely near the top of my list of things to bake. Although I used a mini muffin tin, you can also opt for regular muffin tins, using paper liners or just using aluminum liners. Be sure to test the muffin with a toothpick and if it comes out clean and dry, you're good to go!
Ingredients
Batter
6 Tbs unsalted butter
1/3 cup skim milk
1 egg yolk
3/4 teaspoon vanilla
1 1/2 cup all-purpose flour
3/4 tsp salt
2 cups fresh (definitely not frozen) blueberries
cooking spray
Streusel
3 Tbs cold unsalted butter, cut into pieces
1/4 cup all-pourpose flour
6 Tbs brown sugar
Directions
Preheat oven to 375. For batter, melt butter over low heat. Remove from heat and mix with milk, yolk and vanilla. Combine dry ingredients in separate bowl. Use a whisk to incorporate wet and dry mixes. Use a wooden spoon or spatula to gently fold in blueberries. Set aside.
For streusel, place butter, flour and brown sugar in a bowl. Use your hands to break up butter and mix ingredients. You'll know when you're finished when mixture is crumbly. Spray muffin tin with cooking spray and fill each cup about 2/3 full of batter. Sprinkle with streusel. Bake about 22 minutes, or until toothpick comes out clean and dry.
No comments:
Post a Comment