Blueberry Muffins.

You know how you’re always in search of the perfect (fill in the blank) recipe?  One you can go to time and time again and it always turns out perfect?  One that you bust out when you have an event to attend and you want to bring something that doesn’t disappoint?  Yeah, me too.

These muffins?  Perfect every time.  They’re from Joy the Baker’s cookbook, which is full of deliciousness and beauty.

I’ve made them a few times — and the batter always turns out perfect.  These blueberry muffins are sweet, tasty, and moist.  If you leave some on the counter, tiny hands might come by and swipe them.  And gobble them.  And leave muffin cups crumbled around the house.  They’re irresistible to all.  You’ve been warned.

Blueberry Muffins

Recipe adapted from the Joy The Baker Cookbook

Makes 12 large or 24 small muffins

For the muffins, you will need:

7 T. unsalted butter

1/3 c. milk

1 egg

1 egg yolk

1 t. vanilla extract

1 and 1/2 c. all-purpose flour

3/4 c. granulated sugar

1 and 1/2 t. baking powder

3/4 t. salt

2 c. fresh blueberries (if using frozen blueberries, thaw the berries and drain liquid before using)

For the topping, you will need:

3 T. unsalted butter, cold

1/4 c. all-purpose flour

3 T. granulated sugar

1. Preheat oven to 375 degrees.  Line muffin tin with paper liners.  Set aside.

2. To make the muffins: melt butter in a small saucepan.  Remove from heat and let cool slightly.

3. Whisk milk, egg, egg yolk, and vanilla until combined.  Add melted butter and whisk to combine.

4. In a separate bowl, whisk together flour, sugar, baking powder, and salt.  Add milk mixture all at once to the flour mixture and stir gently to combine.  Toss the blueberries in a few tablespoons of flour (this helps prevent them from sinking into the batter while baking), then fold berries gently into batter.

5. Divide batter evenly among prepared muffin cups.

6. To make topping: combine all ingredients in a bowl and rub together with clean fingertips until crumbly.  Sprinkle topping evenly over muffin batter in the cups.  Bake 15 to 18 minutes, until tops are golden and skewer inserted in center comes out clean.  Cool muffins in pans 15 minutes before removing.  Serve warm or at room temperature.

Muffins will keep, at room temperature in an airtight container, for up to three days (these lasted all of 12 hours at my house).

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