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 oven to 375 ℉/190℃.
  • Grease 12 muffin cups or aline the muffin pan with cupcake liners.
  • In a bowl, Mix flour, baking powder and salt and keep it aside.
  • In another bowl, beat butter and sugar until it turns pale yellow and creamy.
  • Add eggs, one at a time, whisking after each. Splash in vanilla and mix thoroughly.
  • Add flour mixture and milk, mix gently with a spoon or spatula.
  • Scoop batter into the muffin cups.
  • For streusel topping : In a small bowl, mix melted butter, flour, sugar and cinnamon powder well until it forms a crumb like texture like wet sand. 
  • Add a layer of this mixture on top the muffin batter with the help of a spoon. Don't mix the topping and muffin batter.
  • Bake for 20 minutes. Stick a toothpick or knife in the center of muffin and make sure it comes out clean.
  • Let them rest and cool completely. Serve and enjoy!
Youtube :  The Icing world