Ingredients

The following ingredients have 4 Servings
  • 3 cups flour
  • 2 cups sugar
  • ½ cup unsalted butter (cold and sliced into thin slices)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 pint blueberries (2 cups)
  • ¼ cup brown sugar
  • 4 tablespoons butter (cold and sliced)

Instruction

  • Preheat oven to 350°F.
  • First, add flour, sugar, baking powder, and salt to a large mixing bowl. Whisk to combine.
  • Add butter and cut in with a pastry blender, until pea-sized clumps are formed. Take out 1 cup of this mixture and set aside.
  • To the remaining flour mixture, add eggs, milk, and vanilla extract. Gently whisk together until just combined. Don't overmix!
  • Once combined, gently fold in the blueberries.
  • Spoon into a lined muffin tin, filling about ⅔ of the way full. Set aside.
  • To the reserved cup of flour mixture, add brown sugar and whisk to combine. Cut in remaining butter. Sprinkle topping onto unbaked muffins (you may not use all of it)
  • Bake in a 350° oven for 20-30 minutes. I start checking them at 20 minutes, and continue every 5 minutes or so until I can pull a toothpick out clean.