Bakery Blueberry Muffins

Bakery Blueberry Muffins

Blueberry Muffins with Sugary Crumb Topping

Okay, so, I'm not sure if you've picked up on this yet, but, I kind of have a thing for recipes that are homemade and really easy.

Easy, as in the recipe has ingredients I probably have on hand.

Easy, as in I don't have to buy extra crap I won't use for anything else.

Easy, as in I can accomplish making the recipe with my three years old's fingers "helping" me.

I also am a luvah of baked goods. Big time. My weakness? There are many, in fact, but I must say I have a serious love affair with fresh blueberry muffins with that sugar crusted crumb top. I know they are bad for me. I know there's sugar and bad stuff all up in that biotch. So I buy them for my family so I can watch them eat the yummy muffins. Someone should enjoy them.

Then one day I found a small carton of blueberries that were going to take a turn for the worse if they weren't eaten immediately. My brain said muffins. Blueberry muffins. With a sugary top. So naughty.

I perused Pinterest and found a beautifully pictured recipe using ingredients all readily available in my pantry. This was going to happen.

I gathered my ingredients. Super easy.

It's been covered before. I love a store brand baking product. I am loyal to no one. I'm actually surprised that salt isn't Kroger. I'll have to fix that.

Ingredients:

2 cups all-purpose flour

1 cup sugar

2 tsp baking powder

1/2 tsp salt

2 cups fresh or frozen blueberries

2 extra large eggs, lightly beaten

1/2 cup milk

1 stick (1/2 c.) melted butter, slightly cooled

2 tsp pure vanilla extract

Delicious Topping:

3 tablespoons cold butter, cut in small cubes

1/2 cup flour
3 1/2 tablespoons sugar

Preheat oven to 400 degrees.

Mix flour, sugar, baking powder, and salt.

Add milk, eggs, melted butter, and vanilla and mix.

My three year old knows how to crack an egg. Because I make cookies that much. Is that bad? I don't think so. Do all three year olds crack eggs? Because I think she's an egg cracking genius. Not biased or anything.

Fold in blueberries. This means don't crush them. Gently stir them in to the batter.

Aren't they pretty?

I had some left over princess cupcake liners from Lola's birthday party. And because we're a bunch of princesses around here, we thought we'd put these to use.

Using your fingers, a fork, or a pastry cutter, mash cold, cubed butter into flour and sugar for the sugary topping. Sprinkle topping over spooned in muffin batter and bake at 400 degrees for 15-20 minutes or until an inserted toothpick comes out clean.

I love a crumb topping but it's hit and miss for me. This time around it was a little too floury. But it still baked into a nice sugary crumb topping. Exactly what I was going for.

P.S. I'm a messy cook. Get used to it.

All done!

Hey, guess what happens when I leave butter unattended around my little egg cracker.

Those are teeth marks. And she's a butter freak.

Guess what happens when blueberry muffins with a sugary topping are ready.

Those are also teethmarks in there. I am a blueberry muffin freak.

What I love about this recipe is that these muffins are insanely good. I can't stop. The recipe makes a dozen but I made them smaller so I ended up with sixteen. And when they're smaller, it's not that bad, Guys.

Another thing I love about this recipe is that it's not from a box. I'm someone who has always made muffins and brownies from a mix. So I'm fascinated by my ability to bake without boxes. It's a revolution!

If you'd like to pin the original recipe, have at it.

Source: family.go.com via Shauna on Pinterest