Better than a bakery, these delicious blueberry muffins are super easy to make and are toped with a crunchy sugar top.
Have questions? Read the full text of this recipe at Tiny Kitchen Cuisine:

https://tiny.kitchen/blueberry-muffins/

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Nutrition Facts
Blueberry Muffins
Amount Per Serving (51 g)
Calories 124 Calories from Fat 33
% Daily Value*
Fat 3.7g6%
Saturated Fat 2.114g11%
Trans Fat 0.002g
Polyunsaturated Fat 0.263g
Monounsaturated Fat 1.079g
Cholesterol 22mg7%
Sodium 59mg2%
Potassium 82mg2%
Carbohydrates 21.08g7%
Fiber 0.7g3%
Sugar 12.22g14%
Protein 2.02g4%
Vitamin A 128IU3%
Vitamin C 1.5mg2%
Calcium 31mg3%
Iron 0.7mg4%
* Percent Daily Values based on a 2000 calorie diet.
** Nutritional values are calculated based on specific ingredients. The precise nutritional calculations for your ingredients may differ. This information should be not treated as dietary advice.
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Blueberry Muffins

Topped with a crispy sugar topping and packed with juicy blueberries, these blueberry muffins will make your morning right.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 24 muffins

Ingredients

  • 1/2 cup unsalted butter (softened)
  • 1 cup sugar
  • 2 large eggs (room temperature)
  • 1/2 cup half and half
  • 2 cups all-purpose flour (plus 1 tbsp for the blueberries)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 cups blueberries (fresh or frozen)
  • 1 tsp almond extract
  • 1/4 cup turbinado sugar (for sprinkling on top)

Instructions

  • Heat the oven to 400℉.
  • In medium mixing bowl, cream the butter and sugar then add eggs, almond extract, and half and half. Mix well.
  • Add the baking powder, salt, and 1/2 of the flour. Mix until incorporated. Add the remaining flour and mix until there are no large pockets of flour left. Do not over mix.
  • Toss the blueberries in 1 tablespoon of flour until lightly coated, then gently fold into the batter.
  • Spoon the batter evenly into a greased muffin cups or cupcake liner about 2/3 full then sprinkle the tops with a generous layer of turbinado sugar.
  • Bake for 20 minutes or until they are golden brown and a toothpick tested in the middle-most muffin comes out clean.
  • Cool before serving.

Notes

Store at room temperature covered with a loose breathable cover like a paper towel or tea towel to preserve the crunchiness. Will keep for 7 days.
Blueberry Muffins brought to you by Tiny Kitchen Cuisine: https://tiny.kitchen/blueberry-muffins/