This Blueberry Muffins Recipe makes delicious homemade muffins to share with your family at breakfast time.
I think you will have a lot of requests to make these easy and popular muffins.
Sift together the sifted all-purpose flour, baking powder, salt and sugar into a bowl or do as I do and sift the dry ingredients onto a sheet of parchment paper, thereby you do not have to wash an extra dish.
In a medium size bowl, mix together the melted butter, slightly beaten egg and room temperature milk.
Lightly, mix in the dry ingredients making sure not to overbeat the mixture.
The mixture should be a little lumpy.
Dredge the blueberries with the flour and fold them into the batter.
Grease your muffin tins with softened butter.
Spoon the batter equally (about 2/3 full) into 12 regular size muffins.
Bake the muffins for 10 minutes, then remove them from the oven and sprinkle the brown sugar, evenly on tops.
Return the pan to the oven and bake them an additional 10-15 minutes until they are browned and test done when probed in the center with a toothpick.
Remove the Blueberry Muffins from the oven and let them cool 10 minutes on a rack before removing them from the muffin pan.
Blueberry Muffins are usually served warm for breakfast, but they can be served anytime, warm or cold.
Like a cake, you can store Blueberry Muffins for a few days and can heat them in a microwave oven and serve as dessert anytime.
In a small bowl, mix together the flour, brown sugar, white sugar and the cinnamon.
Add the cold pieces of butter and toss them all together gently, until the Streusel develops pea size lumps.
Place the cold Streusel Topping in the refrigerator to chill while you make the muffins.
Mix the egg and granulated sugar in a medium size bowl until thickened.
Takes about half of a minute.
Then slowly stir in the melted butter.
Slowly mix in the buttermilk until just combined and set the mixture aside.
Sift the flour and baking powder into a large mixing bowl.
Slowly, stir in the buttermilk mixture.
Dredge the blueberries in flour and fold the berries lightly into the muffin mixture.
Fill the 12 muffin cups evenly with the batter, then spoon on the cold Streusel Topping from the refrigerator.
Bake the muffins in a pre-heated oven 375F. until they are a light golden brown and they test done when poked in the center with a toothpick.
Remove the muffin pan from the oven let the pan cool for 10 minutes.
Gently remove each baked muffin from the baking tin and place them on a cooling rack to let them cool completely.
In the late 1930s and beyond, my Twin Sister and I picked wild (lowbush) blueberries that were native to America and ate them.
Those wild berries were small, one forth or less the size of cultivated blueberries that we enjoy today.
However, the taste was the same.
Minnesota State designated the Blueberry Muffin as their State Muffin in 1988.