There is something magical that happens when the house is filled with the smell of freshly baked goods. It brightens moods with the anticipation of finding treasures waiting to be devoured. These Blueberry Muffins will not disappoint.
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Muffins
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Ingredients
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1 TBLSP baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted and cooled
- 1 cup sugar
- 2 large eggs
- 1 cup milk
- 1/2 TBLSP vanilla extract or paste
- 1/2 TBLSP rum extract
Fruit
- 1 1/2 cups fresh blueberries
- 3-4 TBLSP flour
- 3-4 TBLSP sugar
Ingredients
Dry Ingredients
Wet Ingredients
Fruit
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Instructions
- Preheat oven to 375 degrees. Prepare a large muffin pan with paper or foil cupcake liners. Spray them with non stick cooking spray.
- For Topping: In a food processor bowl add pecans, sugar, and cinnamon. Process until pecans have a fine consistency to them. Set aside.
- In a large bowl combine the dry ingredients; flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl combine the melted butter with the sugar. Add the eggs, milk, vanilla and rum extract. Still until well combined.
- Add the wet ingredients to the dry ingredients. Stir till combined without over mixing.
- In a small bowl, coat the blueberries with flour and sugar. Gently stir in the blueberries into the batter until just combined. Do not over mix.
- Divide the batter into the cupcake liners. Top each muffin with prepared streusel.
- Bake at 375 for 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Let cool in the pan for 10 minutes, then transfer to cooling rack.
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