Bakery Style Blueberry Muffins

[Honoria]

THE BEST BAKERY-STYLE BLUEBERRY MUFFIN RECIPE EVER!




WHAT YOU'LL NEED:

2 1/2 cups Flour

1 tsp. Baking Soda

1 Tbsp. Baking Powder

1/2 tsp. Salt

1/2 tsp. Cinnamon

1 stick Butter softened

2 Eggs

1 Tbsp. Vanilla

1 cup Milk

1 cup Sugar

1/4 cup Brown Sugar packed

1-2 cups Blueberries tossed in 2 tbsp. flour

FOR CRUMB TOPPING

1/4 cup Sugar

1/4 cup Brown Sugar

1 Tbsp. Flour

3 Tbsp. Butter

1/4 tsp. Cinnamon


INSTRUCTIONS:

Preheat oven to 375 degrees.


In a medium sized bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.


In a large bowl, cream together the butter and sugars. Add eggs, milk, and vanilla, and mix well.


Add the dry ingredients to the wet ingredients and mix until well combined.


Toss the blueberries in flour to help keep them evenly distributed in the batter and to avoid sinking to the bottom.


Gently fold the blueberries into the batter.


In a small bowl, mix together all of the ingredients for the crumb topping.


Scoop the batter into the muffin tin and top with a sprinkle of crumb topping mixture.


Bake for 17-22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.


Allow to cool for 10 minutes before serving.

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