These muffins are a perfect recipe for early summer when sweet blueberries are being harvested. Try this recipe for a fun twist on the "regular" blueberry muffin.
Ingredients
2 large eggs
1 cup milk
1 teaspoon vanilla extract
3 cups flour
1 cup granulated white sugar
2 1/2 teaspoons baking bowder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter
2 1/2 cups fresh blueberries, washed, dried, and stems plucked
3 tablespoons of fruit preserves or jam, if desired
1 teaspoon lemon juice
3 tablespoons unsalted butter
Preparation
Preheat oven to 350F. Line 16 muffin cups with paper liners.
Whisk eggs, milk, and vanilla together in a small bowl. Set aside.
In a large bowl, mix the flour, sugar, baking powder, salt, and cinnamon together. Cut the butter (only 1 stick) into the mixture with a pastry blender. Butter should be in the smallest pieces possible and will create a crumbly look to the mix. Remove 1 cup of the mixture and set aside for topping later.
Fold in the blueberries to the dry mix along with the lemon juice. Add egg/milk/vanilla mixture and gently combine. Evenly distribute batter to muffin cups. If you would like to add a little extra flavor to the muffin batter itself, microwave 3 tablespoons of jam/jelly/preserves for 30 seconds and then mix into the batter.
For the streusel topping, melt the 3 remaining tablespoons of butter and mix with the cup of dry mixture previously set aside. This should look crumbly once combined. Evenly distribute the topping to all of the muffins. This will be approximately one tablespoon per muffin.
Bake in oven on center rack for 20-24 minutes, until slightly golden. A toothpick, once inserted, should come out clean once muffins are done.
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