Blueberry Muffins - Hot out of the oven, bursting with flavor, with a buttery sugar topping and light crumb.
This is a tried and true family favorite recipe for Blueberry Muffins!
When my family makes a request for muffins, this is the one and only recipe they are talking about. This versatile recipe begins with a basic sweet muffin batter to which blueberries or any other fresh or frozen berry can be added. When I make a batch, I make some with blueberries, some with raspberries, and some plain. Everyone gets their favorite! I think everyone in our house agrees that the best part of the muffin is the sugary muffin top.
This is the same muffin recipe that my mom used to make for me growing up. (Thanks Mom!) So, I took a guess at its origins and realized she had slightly adapted the key Muffin Recipe found in her 1950's Betty Crocker's Picture Cook Book! I love that old cookbook!
The first step is to sift the dry ingredients together in a large bowl.
Then, add the wet ingredients to the dry and mix together until the batter is smooth.
Like this...
Next, add the berries and fill the muffin cups.
Helpful tip: Use an ice cream scooper to fill the greased muffin cups with the batter. Each muffin cup should be about ¾ full of batter.
Once the muffin tins are filled, its time to add the topping! The topping is the key to these muffins... and is not made in the typical pastry cutter, cold butter sort of way. Its basically, ¼ cup of flour, ¾ cup sugar, and a half stick of butter. Not your typical proportions, I know. But by shifting the proportions of sugar to flour, and setting 3 small cubes of butter on the top, we get a slightly crispy, sugary crust on the muffin top that is considered the best part of the muffin around here. If I change it up at all, my family notices!
They should look like this before they hit the oven...
And when they come out of the oven, they are irresistible, so watch out!
These blueberry muffins are light, moist and delicious and require very little effort for such great taste. For me, one of the most rewarding parts of making these muffins is when my family comes wandering into the kitchen saying, "Yes! You made muffins!" Muffins and joy are great way to start the day.
I hope you'll try them and let me know what you think!
Blueberry Muffins
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 muffins 1x
Description
Blueberry Muffins - Hot out of the oven, bursting with flavor, with a buttery sugar topping and light crumb. This is a tried and true family favorite!
Ingredients
- Muffin Batter:
- 2 cups Sifted Flour
- ½ cup Sugar
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- ¼ cup Crisco Shortening (plain, not butter flavored)
- 1 Egg
- 1 cup Milk
- 1 cup Blueberries
- Muffin Topping:
- ¼ cup Flour
- ¾ cup Sugar
- ½ stick of Butter
Instructions
- Preheat oven to 400 degrees.
- Muffin Batter:
- Sift together dry ingredients in a large bowl.
- Add wet ingredients.
- Mix together with electric beater or stand mixer until batter is smooth.
- Add blueberries.
- Fill greased muffin cups with batter.
- Muffin Topping:
- Mix together flour and sugar.
- Add one tablespoon of mixture to top of each muffin.
- Place 3 small cubes of butter (apx. ¼ tablespoon of butter per square) on top of each muffin.
- Bake: 20-25 minutes
- Category: Breakfast
- Cuisine: Baked Goods
Russ
Nice photos. Did you hire a professional photographer?
Seanna
Ha! Thanks Honey. About time I started using that software!