My daughter has been asking to make blueberry muffins for a while now and
after a week of relentless begging like an attentive mother I obliged. I love how she loves to bake with me although she did lose interest halfway through. But to be honest, I was kind of relieved because for every minute a 2 year old and a 5 year old “help” you bake you need to clean an additional 5.
My mother makes delicious muffins at her restaurant but in all honesty they are really muffin shaped cakes. She uses a cake batter and I think most commercial muffins do the same. But not these. These are not low-sugar but they are definitely not cake so less guilt eating them for breakfast!
To make the struesel topping mix together 1/4 cup of flour, 2 tb of white sugar, 2 tb brown sugar, 1/4 tsp cinnamon, and 2 tb of cold butter. Mash the the cold butter into the dry ingredients with a fork.
In a mixer cream 7 tbsp of butter and 3/4 cups of white sugar
Add 2 eggs and incorporate in the mixer.
Then add 2.25 cups up all purpose flour, 4 tsp of baking powder, 1.5 tsp vanilla and 1 cup of milk. If you used unsalted butter at 1/2 a tsp but mine was salted so I didn’t.
Fold it by hand with a spatula not the machine so you do not overmix it.
Then mix in your blueberries. I did not put a lot here. Maybe 3/4 of a cup because that is all I had but you can double that
Spoon it into your muffin tin
Then pat on the struesel topping
Bake at 375 for about 20-25 min.