Favorite Blueberry Muffins

Ingredients:

• CRUMBLE TOPPING
• 1/4 cup butter, melted
• 1/2 cup sugar
• 1/3 cup AP flour
• 1/2 cup rolled oats
• 1 1/2 tsp ground cinnamon
• MUFFINS
• 2 cups AP flour (spooned and leveled)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (1 stick) butter, softened to room temperature
• 1 cup sugar
• 2 large eggs, room temperature
• 1 TBLSP vanilla extract
• 1/2 cup whole milk (I usually use 1/4 cup each of 2% milk and half & half)
• 2 cups frozen blueberries (if using fresh, place in freezer for at least 30 minutes, it helps eliminate your muffins having a tinge of green)

Instructions:

1. Line a 12-muffin pan with muffin/cupcake liners. Preheat oven to 425 degrees. Yes, that is correct, but you will lower the temperature to 350 degrees after the muffins are in the oven for one minute. Having the high temperature when the muffins go in seem to help the muffins rise. At least that has been my experience. Otherwise, preheat to 350 degrees and bake at 350 the entire time. You will likely needed to add another couple of minutes to the baking time.

2. CRUMBLE: To the melted butter (I use the microwave to melt the butter), add the sugar, flour, oats, and cinnamon and mix thoroughly until combined. Set aside.

3. MUFFINS: Whisk together in bowl, flour, baking powder, and salt, then set aside. In a mixer, on medium speed, cream butter and sugar until light and fluffy. Add eggs on at a time, mixing each until combined. Add vanilla, then slowly add milk (you may have to turn the mixer down to low so the milk doesn't splatter). With the mixer on low, add the flour and mix until just combined. Remove bowl from stand and stir in frozen blueberries. Divide the batter between the 12 lined muffin wells. Divide the crumble between the 12 muffins wells.

4. Place in 425 degree oven on middle rack and bake for 1 minute, then turn heat down to 350 degrees (do not open oven) and bake for 20 minutes. Turn muffin pan and bake another 7 to 10 minutes. Mine are usually done at the 7 or 8 minute mark. Remove from oven and after two minutes, remove muffins from pan to cooling rack. If you wait too long to remove the muffins from the pan, they tend to stick, particularly if the top blueberries burst.

5. Enjoy these muffins warm or cold, with your favorite morning beverage. If not eating right away, once cooled place in an air-tight container or individually wrap in plastic wrap to enjoy later. I had to make a few muffins for the pictures--they were gone in less than 5 minutes after the pictures were taken. Bake up some blueberry muffins today and enjoy!