When I wasn’t totally winning in epic snowball battles today, I was spending some time in my favorite apron, whipping up some coffeehouse-worthy treats.
This recipe called for two cups of fresh blueberries, but they’re out of season. Never fear, for frozen works just as well, my friends! Look at all those berries!
These muffins are full of antioxidants…and you know, lots of sugar and butter and flour. Whatever.
To me, a great muffin has never, ever reached its full potential unless it has that buttery, sugary, sprinkled topping. And it’s so easy to make! All you need is flour, sugar, butter, and clean fingers to combine and sprinkle!
Fresh out of the oven and almost ready to eat! (My friends were lurking quite close to me as I took this. But it just wouldn’t be a good food post if I didn’t take better pictures, now would it?)
It’ll be super sad when these babies are gone.
What You’ll Need:
- 7 Tablespoons unsalted butter
- 1/3 cup whole milk
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups fresh blueberries
FOR THE TOPPING:
- 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
- 1/2 cup all-purpose flour
- 3 1/2 tablespoons sugar
Find the recipe here!