Blueberry Muffins - Master Cookbook Recipe # 155

Name: Blueberry Muffins - Master Cookbook Recipe # 155
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8 large muffins
Cuisine: Southern
Ingredients: 3 Tbsp salted butter, melted; 1/2 cup granulated sugar; 2 large eggs; 3/4 cup buttermilk; 1 tsp vanilla extract; 2 cups self-rising flour; 6 oz. (approx. 3/4 cup) fresh blueberries; Topping: Master Cookbook Recipe # 151 Streusel (with a dash of cinnamon added)

These classic Southern blueberry muffins are simple to whip up and bursting with fresh fruit. By using buttermilk and a touch of vanilla, you get a tender crumb that perfectly complements the tartness of the berries.

This is recipe #155 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 30 minTotal time: 40 min

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Ingredients

3 Tbsp salted butter, melted
1/2 cup granulated sugar
2 large eggs
3/4 cup buttermilk
1 tsp vanilla extract
2 cups self-rising flour
6 oz. (approx. 3/4 cup) fresh blueberries
Topping: Master Cookbook Recipe # 151 Streusel (with a dash of cinnamon added)

Instructions

Start the Base: Melt the butter in a glass bowl. Whisk in the granulated sugar and eggs until well combined.
Add Liquid: Pour in the buttermilk and vanilla extract, whisking again to incorporate.
Mix in Flour: Gently stir in the self-rising flour. Don't worry if the batter remains slightly lumpy,this helps keep the muffins tender!
Fold in Berries: Gently fold in the fresh blueberries with a spatula to avoid breaking them.
Fill & Top: Fill greased muffin tins about three-quarters full. Generously sprinkle the tops with the cinnamon-spiced Streusel topping before putting them in the oven.
Bake: Bake at 375°F until the muffins are golden brown and have a nice rise in the middle. Start checking for doneness at the 25-minute mark.

Notes

Tammy’s Pro Tip: Remove the muffins from the pan quickly after baking to prevent the bottoms from "sweating." Let them finish cooling on a wire rack for the best texture.