Blueberry Muffins


For muffin batter
  •   ½ cup (115 g) butter, softened
  •  1 cup (200 g) sugar
  •  2 eggs
  •  1 tsp vanilla extract
  •  2 teaspoon baking powder
  •  ½ tsp salt
  •  2 cups (250 g) all purpose flour/maida
  •  ½ cup (120 ml) milk
  •  2 cups fresh or frozen blueberries
For streusel topping (optional):
  •  2 tablespoon (28 g) melted butter
  •  ½ cup (100 g) sugar
  •  ¼ cup (30 g) flour
  •  ½ teaspoon ground cinnamon.
  • Preheat the oven to 375 ℉/190℃. Grease 12 muffin cups or line the muffin pan with cupcake liners.
  • In a bowl, combine flour, baking powder, and salt; set aside. In another bowl, beat butter and sugar until pale yellow and creamy.
  • Add eggs one at a time, whisking after each addition. Splash in vanilla and mix thoroughly. Add the flour mixture and milk, gently mixing with a spoon or spatula.
  • Scoop the batter into the muffin cups. For the streusel topping, in a small bowl, mix melted butter, flour, sugar, and cinnamon powder until it forms a crumb-like texture resembling wet sand.
  • Layer this mixture on top of the muffin batter using a spoon, avoiding mixing the topping and muffin batter. Bake for 20 minutes.
  • To check for doneness, insert a toothpick or knife into the center of a muffin; it should come out clean. Allow them to rest and cool completely. Serve and enjoy!

Youtube :  The Icing world