the hungry loop

ua

60 minutes

9 muffins

Blueberry muffins

Every time I went to Starbucks, I couldn’t resist ordering their blueberry muffin. I still get one when I’m there, but now I also bake them at home - and they’re just as delicious!

Instructions

Step 1 / 10
Preheat the oven to 180 °C. Line a muffin tin with paper liners.
Step 2 / 10
In a large bowl, whisk together the soft butter, sugar, salt, and vanilla until smooth and creamy.
Step 3 / 10
Add the eggs one at a time, whisking well after each addition.
Step 4 / 10
In a separate bowl, mix the flour and baking powder.
Step 5 / 10
Add one-third of the flour mixture to the butter mixture and stir. Add half of the milk and mix. Repeat with another third of the flour, the remaining milk, and finally the last third of the flour. Mix until just combined.
Step 6 / 10
Add the blueberries to the dough and mix them in.
Step 7 / 10
Make the streusel: In a small bowl, combine the cold butter cubes, brown sugar, flour, and salt. Rub the mixture between your fingers until it forms coarse crumbs.
Step 8 / 10
Divide the batter evenly among the muffin cups. Generously sprinkle the streusel over each muffin.
Step 9 / 10
Bake for 20-25 minutes.
Step 10 / 10
Let cool completely and enjoy!

Ingredients

9 muffins

For the muffins:

Soft butter - 100 grams

Sugar - 200 grams

Salt - ½ tsp

Vanilla sugar/extract - 1 tsp.

2 large eggs

All-purpose flour - 280 grams

Baking powder - 10 grams

Milk - 125 ml

Frozen blueberries - 300 grams

For the streusel topping:

Brown sugar - 40 grams

Flour - 50 grams

Cold butter - 35 grams

Pinch of salt