Description
Bakery muffins made simple at home. You don’t need a bakery trip when you can bake these soft blueberry muffins at home.
Ingredients
Units
Scale
Muffins:
- 1/2 cup (120 ml) butter, softened
- 3 oz (85 g) cream cheese, softened
- 2 eggs, beaten
- 1 cup (250 ml) sugar
- 2 teaspoons vanilla
- 2 cups (500 ml) flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups blueberries (fresh or frozen, but don’t thaw if frozen)
- 1/2 cup (125 ml) milk
Topping:
- 1/4 cup butter, softened
- 1/4 cup flour
- 1/2 cup (125 ml) brown sugar, packed
- 1 teaspoon cinnamon
Instructions
Muffins:
- Preheat oven to 375°F (190°C).
- Line or grease a muffin tin.
- Cream butter and cream cheese until smooth and fluffy.
- Beat in eggs, sugar, and vanilla.
- In another bowl, mix flour, baking powder, baking soda, and salt.
- Stir into the wet mixture until just combined.
- Toss blueberries in a spoonful of flour (so they don’t sink), then fold them in.
- Add milk gently, stirring just enough to bring the batter together. Don’t overmix.
- Spoon into muffin cups, filling about ¾ full.
Topping:
- Mix butter, flour, brown sugar, and cinnamon until crumbly.
- Sprinkle over muffins, pressing lightly so it sticks.
- Bake 25 minutes, until golden and a toothpick comes out clean.
- Let cool before removing from the tin.
Notes
Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
