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BLUEBERRY MUFFINS | Trini Cooking with Natasha

BLUEBERRY MUFFINS

BLUEBERRY MUFFINS

20 mins prepServes 12

Soft, fluffy and bursting with blueberries, with a buttery crumb topping for the perfect finish. Made better with Country Pride All-Purpose Flour.

12 servings

What you need

all purpose flour

2 ½ cup all purpose flour

baking powder

1 ½ tsp baking powder

baking soda

¼ tsp baking soda

cinnamon

¼ tsp cinnamon

salt

¼ tsp salt

milk

1 cup milk

organic eggs

vanilla extract

1 tsp vanilla extract

light-brown sugar

¾ cup light-brown sugar

oil

¼ cup oil

unsalted butter

¼ cup unsalted butter

sour cream

¼ cup sour cream

lemon juice

fresh blueberries

¾ cup fresh blueberries

dried blueberries

⅓ cup dried blueberries

flour

¼ cup flour

flour

¼ cup flour

light-brown sugar

¼ cup light-brown sugar

salted butter

¼ cup salted butter

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Instructions

Preheat oven to 400°F (205°C) and line a muffin tin.

Combine the dry ingredients in a large bowl.

In a separate bowl, whisk the wet ingredients until smooth.

Add wet ingredients to dry and mix just until combined. Don’t overmix.

Toss blueberries with ¼ cup flour, then gently fold into the batter.

Fill muffin cups about ¾ full.

Combine the crumb topping ingredients until crumbly and sprinkle over each muffin.

Add a few extra blueberries on top if desired.

Bake for 20 minutes, or until a toothpick comes out clean.

Cool, serve and enjoy!

View original recipe

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