So today I took the afternoon off. It was 65 degrees and sunny today, and I sat out on my front porch and read a book. It was sublime. I didn't sit inside on the computer (although I had plenty of work to justify that). I sat outside and took a moment to smell the roses. Or the melting snow and the crocus. It was exactly what I needed. Refreshing.
Sidebar...did you guys know that there's a TV show on now that has both Charles in Charge and Hanging with Mr. Cooper? My head exploded when I saw this. I have no idea if it's any good because I spent time reliving Charles, Buddy, Mark Cooper, Vanessa, and my golden years. Back when I thought life was complicated and busy. Ha!
Oh...the muffins. They're incredible. They're juicy and full of blueberries. There's a crunchy topping of cinnamon sugar that somehow pulls everything together and makes it the perfect breakfast, lunch, snack, or dessert. I feel like I say a lot that things are perfect, but at least you guys know that I enjoy eating the recipes that are posted on here.
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Note: If you’re making these at high altitude, simply adjust the baking powder to use the * amount.
For the muffins:
1/4 cup butter, softened
3/4 cups + 2 tablespoons sugar
1 teaspoon vanilla
2 teaspoons (*1 3/4 teaspoons*) baking powder
1/2 teaspoon salt
1 3/4 cup all purpose flour
3/4 cup milk
1 1/2 cup fresh or frozen blueberries
For the topping:
Heaping 1/4 cup sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter
Preheat your oven to 375 degrees.
In the bowl of your mixer, cream together the butter and sugar using the paddle attachment until light and fluffy. Mix in the egg and scrape down the sides of the bowl. Add in the vanilla, baking powder, and salt and mix on low until combined. Mix in half of the flour with the mixer on low, pour in the milk and let it mix, and then add in the rest of the flour. Once combined, stop the mixer and fold in the blueberries by hand. If you're using frozen blueberries, do not thaw them first.
Separate the batter into muffin liners, placing about 1/4 cup batter in each cup. Make the topping by mixing together the sugar and cinnamon in a bowl. Cut in the cold butter using a fork until it resembles coarse crumbs. Sprinkle the topping over the muffins.
Bake for 15-17 minutes or until a toothpick comes out clean. Let cool in the pan for a few minutes and then remove from the pan to finish cooling.
Barely adapted from Taste of Home