Dessert Diva Danette Randall is stopping by WFLA and making dessert for breakfast…or breakfast for dessert. Here are her fancy Blueberry Muffins.
BLUEBERRY STREUSEL TOPPED MUFFINS
1/4 cup flour
1/2 cup granulated sugar
1 tsp cinnamon
3 tbls unsalted butter (cold and cut up in pieces)
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup unsalted butter (room temp)
3/4 cup brown sugar
2 eggs (room temp)
2 tsp vanilla
3/4 cup buttermilk (room temp)
1 cup blueberries
Preheat oven to 375°
Line a muffin tin with cupcake liners, or grease a muffin tin (this recipe makes approx. 15, so you will need 2 muffin tins, or you can also use a jumbo or mini muffin tin, and make a few mini or 1 jumbo with the remaining batter).
In a small bowl, combine flour, granulated sugar, and cinnamon. Cut in butter with a fork or a pastry cutter (I use my fingers) until mixture resembles coarse crumbs. Place in freezer while you make batter.
In another small bowl, combine, flour, baking powder, baking soda, salt and cinnamon. Set aside.
In large bowl, beat butter and brown sugar until creamy. Add in eggs, and vanilla, mix well. Stir in buttermilk until well combined. Add flour mixture to wet mixture, combine until batter is smooth. Fold in blueberries.
Take out streusel topping from freezer. Fill muffin liners with batter, until almost full. Top each muffin with streusel. Bake for 20-25 minutes, until tops are golden brown, and toothpick inserted in center comes out ALMOST clean. Take out of oven, and leave muffins in pan 15 minutes. Pull muffins out of tin, and serve. I like to place the muffins in an additional muffin liner for a nice presentation. ENJOY!
NOTES: I like the batter to almost be coming out over the top, if you want them to be smaller fill 3/4 way full, this will make about 5-6 more muffins. IT is a good idea to place muffin tin on a baking sheet, in case there is spillage. You can use frozen blueberries. Place in the batter still frozen, do not thaw beforehand.