Sweet, crumbly and packed with sweet blueberries, these muffins are one of my favorites. I’m not a huge fan of the texture of cooked fruit so I add extra flavor by using blueberry jam or preserves. These are always a hit for Sunday morning breakfast.
Ingredients
2 ½ c. all purpose flour
½ tsp. salt
½ tsp. baking soda
2 tsp. baking powder
2 eggs, room temperature
½ c. brown sugar
½ c. sugar
1c. buttermilk
½ c. butter, melted
1 tbsp. vanilla
1c. blueberries, frozen or fresh
¼ c. blueberry jam/preserves
Streusel Topping
¼ c. butter melted
1/3c. sugar
½ c. flour
½ tsp. ground cinnamon
Instructions
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Preheat oven to 375 degrees
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In a large bowl mix together flour, salt, soda and powder. In another bowl combine eggs, sugars, milk, butter and vanilla.
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Pour liquid ingredients over dry ingredients, and fold ingredients together until just combined. Add in blueberries and jam.
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For the topping, melt butter in a bowl. Add the rest of the ingredients and stir until combined into small clumps. Spoon 1 tbsp. of topping onto each muffin. Distribute anything left over.
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Bake muffins for 17-18 minutes, or until a toothpick comes out clean.
Recipe should yield 20-24 muffins
Notes
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Any berries or jam can be substituted.
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Muffins can be frozen for up to 2 months.