My sister called me from California this past week and asked me for my recipe for blueberry muffins. I told her that she could go to my blog. She said that she did and these were not on there. I couldn’t believe it, so I had to check myself. She was right. I make two different types of blueberry muffins, a dense version and a light version depending on the ingredients I have on hand. Don’t mistake this for my blueberry bread that was posted in the past. That is made with sour cream, which is amazing, but two different types of products. So, here is one version. My preference is the denser of two.
3 C flour, 2 C sugar, 1 TB baking powder, 1 stick butter, 2 eggs, 1 C milk, 1 tsp. vanilla, 2 C fresh blueberries and 2 TB melted butter
Preheat oven to 350. Put flour, sugar, baking powder and butter in a large bowl. Mix well. With your fingers squeeze mixture until it is crumbs. Set aside 1 cup flour mixture in a small bowl for use later as streusel. To the large bowl, add eggs, milk and vanilla. Beat until smooth. Gently stir in berries. Fill muffin cups 2/3 full. Dribble melted butter over the mixture crumb mixture in your small bowl and toss with a fork. Sprinkle crumbs over batter. Bake 20-25 min.