Blueberry Muffins

Blueberry Muffins

Golden-brown on the outside, with a tender and moist crumb on the inside. The top of the muffin is sprinkled with a little turbinado sugar before baking for a crunchy texture.

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Blueberry Muffins

Blueberry Muffins

Recipe by Abbey
0 from 0 votes
Servings

6

muffins
Prep time

20

minutes
Cooking time

20

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 4 tablespoons 4 softened unsalted butter

  • 1/2 cup 1/2 sugar

  • 1 1 egg

  • 1/2 teaspoon 1/2 vanilla

  • 1 cup 1 flour

  • 1/4 teaspoon 1/4 salt

  • 1 teaspoon 1 baking soda

  • 1/4 cup 1/4 whole milk

  • 1 cup 1 blueberries

  • 2 tablespoons 2 turbinado sugar, for topping

Directions

  • Preheat the oven to 375F.
  • Cream the butter and sugar until light and fluffy. Mix in the egg and vanilla.
  • Sift the flour, salt, and baking soda and add to the butter mixture along with the milk. Mix until just combined- do not overmix.
  • Crush 1/2 cup of the blueberries with a fork and mix into the batter with 1/2 cup of the remaining whole blueberries.
  • Line a standard muffin tin with liners and fill to the top with batter. Sprinkle the turbinado sugar generously over the batter and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.


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