Add blueberry to your next brunch, these are a wonderful addition. The fresh blueberries tossed in flour truly prevents them from sinking to the bottom of the muffin, be sure not to skip this step.
Ingredients
2 ½ C flour
1/2 C light brown Sugar packed tight
1/4 C sugar
1 1/5 T baking powder
1 T Nutmeg
1 T Cinnamon
1 t salt
2/3 cup soften or melted butter
2 eggs
2/3 C heavy whipping cream
2 T vanilla extract
2 1/2 cups blueberries coated in flour *fresh*
Crumb Topping:
1 C light brown sugar
2/3 cup sifted flour
8 T softened butter cut into pieces
1 T cinnamon
Directions:
Preheat the oven to 400 degrees
Place large tulip Muffins liners into jumbo muffin tin.
I'm a Large blown, add sugar, flour, baking powder, Cinnamon, Nutmeg, and salt together.
Combine eggs, vanilla, and butter in a small bowl slowly add flour mixture. Gently Fold in blueberries. Do not over mix
Topping, add topping ingredients together with a fork until it crumbles.
Using an ice cream scooper, place 2 scoops of batter into tulip liners and top with Streusel.
Bake for 20 to 25 minutes or until done
Cool
ENJOY!
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