Last weekend, I was craving some good old fashioned blueberry muffins for breakfast. I couldn’t believe how expensive blueberries were at the grocery store, but I bought them anyway. I’m just in that funk I guess, where I’m tired of winter dishes but the fresh summer fruits and vegetables I’m craving aren’t quite here yet. I have big plans to start shopping at the farmer’s market in a couple weeks though, where I can stock up on local, fresh produce that’s incredibly cheap compared to the grocery store. For now though, I’ll savor every bite of these blueberries!
- 6 Tbsp unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups flour
- 1 1/2 tsp baking powder
- 3/4 cup sugar
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1 1/2 cups blueberries (7 1/2 oz)
- 2 Tbsp butter
- ½ cup flour
- 2 Tbsp sugar
Preheat oven to 375 degrees and grease a muffin pan with cooking spray. Whisk together the butter, milk, egg, and vanilla extract in a small bowl until well-combined.
In a medium bowl, whisk together the flour, baking powder, nutmeg, sugar, and salt.
Add in the milk mixture and stir just until combined. Fold in the blueberries.
Pour the batter into the muffin pan. To make the topping, blend the butter into the flour using a pastry blender until crumbly; then add in the sugar. Sprinkle evenly over the batter.
Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.