this is a simple recipe and i did not even need to get out my kitchen-aid to make them. i was afraid if i used my kitchen-aid i might totally squash the little blueberries. i only use a whisk when mixing dry ingredients, and then a large spatula, just enough to fold in the berries.
i originally found this recipe on pinterest, but i have tweeked it just a tad. this is the link for the recipe before my changes >>(original blue berry muffins)<<
these will leave you wanting more than just one with your morning coffee. the little flavor burst of blueberries and vanilla and the cinnamon crumble on top make them quite addicting.
Vanilla Bean and Blueberry Muffins
Ingredients
- muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups milk ( i used 2% milk)
- 2/3 cup sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon vanilla bean paste
- 1 cup blueberries
- muffin topping:
- ¼ cup all-purpose flour
- ¼ cup white sugar
- ½ teaspoon cinnamon
- 2 tablespoons butter, (softened, but not melted)
- Instructions
- Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
- In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together milk, sugar, butter and egg. Stir in vanilla bean paste. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently combine.
- Scoop the batter evenly into the muffin tray. Sprinkle with cinnamon topping (how to make topping below). Place into oven and bake for 15-17 minutes (depending on oven), or until a tester inserted in the center comes out clean.
- Remove from oven and cool on a wire rack.
Instructions for Cinnamon Topping:- mix all the dry ingredients together. using a fork fold in cold butter. mix until everything is combined and flaking apart.
- enjoy!
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