Have you ever walked into a coffee shop and saw all those delicious muffins, cakes, scones and croissants and ever thought why can’t I make my pastries look like that? Well you can. I always thought that you needed to have an industrial kitchen to make all those yummy desserts. Boy was I wrong. I wanted to make something for Sean’s work (who doesn’t love to make goodies for your hubby’s work) and I thought that these muffins would be a nice treat for their morning meetings.
Now I have made several blueberry muffin recipes in my day (did I really just say in my day? Oh my). All the recipes I’ve made have been good but not great. They just lacked that Coffee Shop look and taste. You all know what I mean. So I found this recipe and hoped that it turned out at least looking like those coffee shop muffins and tasting great.
OH MY GOSH! I am soo glad that I made these and so is Sean’s work. They not only tasted amazing, but the looked phenomenal! Sean came home that night and said that they were gone in 2 seconds. Also one of his co-workers was going to share a muffin, but once he started eating it, he didn’t want to share anymore. That is the biggest compliment any one can give me! I love making desserts and people loving them as much as I do. So you all have to give these a whirl. I promise you, once you try these you’ll be making these over and over for your hubby’s work, kids school or just for yourself. Enjoy!
- 12-15 paper muffin cups
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup milk
- 2½ cup fresh blueberries
- 6 tablespoons unsalted butter
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ¾ teaspoon ground cinnamon
- ¾ cup all-purpose flour
- Preheat oven to 375 degrees F. Line muffin tray with muffin cups. In a medium bowl, mix together flour, baking powder, and salt and whisk well. In a stand mixer using the paddle attachment, mix together on medium-high speed, the butter and granulated sugar for 4-5 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition until the egg is incorporated before adding the next one. Then beat in the vanilla.
- Add milk, alternating it with the dry ingredients in two or three batches. Make sure not to over mix. Fold in the blueberries using a spatula. To make crumb topping, mix together the butter, sugars, cinnamon, salt and flour. Mix with a fork until crumbly.
- Spoon batter into muffin tins about ¾ full. Top each muffin with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let muffins cool slightly in the muffin tray, then remove to a wire rack and let cool completely.