Blueberry Muffin Baby

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.

Observe:

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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.

Moving on…

DSCN0083Here’s the mix post-berries. ISN’T IT GORGEOUS? It smelled so good as well.

DSCN0086To 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!

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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?)

DSCN0092

DSCN0093RIGHT after this photo was taken, we had two each and started dreaming about breakfast so we could eat them again.

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!

HAPPY BAKING!

singature gray

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