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The smell of these homemade blueberry muffins as they bake is the true definition of comfort and will create lasting memories with your family. The fresh, crushed up blueberries and perfect combination of sugar and butter makes for a moist muffin that tastes delicious and can last for days (if anyone in your family will let them stay that long!)
- 1/2 Cup Softened Butter
- 1 1/4 Cup Sugar
- 2 Eggs
- 1 tsp. Vanilla Extract
- 2 Cups Flour
- 1/2 tsp. Salt
- 2 tsp. Baking Powder
- 1/2 Cup Milk
- 2 Cups Blueberries, washed and drained
- 2 tsp. raw sugar
- 1/2 Cup Sugar
- 1/3 Cup Flour
- 1/4 Cup Butter
- 1 1/2 tsp. Cinnamon
- 2 tsp. Raw Sugar
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Preheat oven to 375 degrees F.
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Cream the butter and 1 1/4 cups sugar until light.
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Add the eggs, one at a time, beating well after each addition. Add vanilla.
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Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
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Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
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In a separate bowl, mix together all topping ingredients until crumbly.
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Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the topping mixture evenly over the muffins.
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Bake at 375 degrees for about 30-35 minutes.
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Remove muffins from tin and cool for at least 30 minutes. Enjoy!