Buttery Blueberry Muffins
The blog is much more than just a creative outlet – Renée uses it to help educate others about the dairy industry. There you’ll find recent stories about life on the farm, agriculture, her family and delicious, dairy-filled recipes.
20 min Prep Time
25 min Cook Time
- Prep Time: 20 min
- Cook Time: 25 min
- Servings: One dozen muffins
Servings: One dozen muffins
Ingredients
-
Muffins
- 1/4 cup (1/2 stick) butter, softened
- 3/4 cup sugar
- 1 egg
- 2 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cup blueberries, fresh or frozen
-
Streusel
- 1/4 cup (1/2 stick) butter
- 1/2 cup sugar
- 1/3 cup flour
- 3/4 teaspoon cinnamon
Instructions
Step 1
Preheat oven to 400°F.Step 2
Cream butter and sugar together in a large bowl.Step 3
Add egg; mix to combine.Step 4
In a separate bowl, combine flour, baking powder, and salt.Step 5
Add flour mixture to butter mixture, alternating with milk, beating well after each addition. Fold in blueberries.Step 6
Fill 12 paper-lined muffin cups about 2/3 full with batter; set aside.Step 7
To make streusel topping, combine butter, sugar, flour and cinnamon in a medium bowl; mix until crumbly.Step 8
Sprinkle mixture evenly over muffins. Bake 20-25 minutes or until golden brown. Serve warm with more butter for topping.A Dairy Farmer’s Devotion to Feeding Others
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Strell
Excellent muffins!! Glad I ran out of oil for my muffin recipe and had to look one up including butter.
Excellent muffins!! Glad I ran out of oil for my muffin recipe and had to look one up including butter.
Dolores
Just baked these. I made a double batch and put them into very large muffin tins. They turned out GREAT! Will make these again.
Just baked these. I made a double batch and put them into very large muffin tins. They turned out GREAT! Will make these again.