Elizabeth's StoryI was so excited to try freshly made blueberry muffins,and so was my littlest son. He helped me make these amazingly delicious muffins. I will so be making my own muffins from scratch from here on out, never again will I make muffins from a box,and I hope you will agree once you give these a try! Enjoy!
1 1/4 c
brown sugar, firmly packed
unsalted butter, melted and cooled
and 2 tbls. flour (sifted)
(6tablespoons) unsalted butter, room temp
1 1/4 c
1Pre-Heat Oven to 375*
Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a spatula until large crumbs form, set aside.
2Sift together flour, baking powder, and salt into a bowl.Then with an electric mixer on medium speed, cream butter and granulated sugar until fluffy.Add eggs and vanilla; mix until well combined. Reduce speed to low, alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand with a large spoon or spatula.
3Place paper cups in the muffin pans, if no paper cups, grease tin pan with pam or butter. Scoop with a large ice cream scoop into cups or pan.
4Sprinkle muffins with crumbs and place in the oven for 30 mins. (seems like a long time, buts its perfect)