Blueberry Muffins Metis

Makes 12 muffins

  • 2 cups all-purpose flour, 

  • 2 tsp baking powder

  • 3/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1-1/2 tsp pure vanilla extract

  • 1/4 tsp almond extract if you have it don’t worry if you don’t

  • 2/3 cp milk 

  • 2- 3 cups fresh blueberries - I always think more is better

  • Non-stick cooking spray or

  • 12 paper muffin liners

Crumble Topping

  • 1/2 cup all-purpose flour

  • 1/3 cup brown sugar

  • 1 tsp ground cinnamon

  • ¼ tsp sea salt

  • 1/4 cup butter, cold cubed

Crumble together and top each muffin before baking

Preheat the oven to 375° F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little lumpy-- that's okay).

Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the crumble evenly on top of the muffins.

Bake for about 30 minutes, until lightly golden.

Blueberry Muffins Metis Morning.jpeg
baking, breakfastLesley Stowe Scott