By: Nokomis Bramantecohen, College of Fine Arts, Humanities, and Social Sciences Well-Being Leader

Introduction 

Today I thought I’d share with you all one of my favorite recipes perfect for any season, occasion, or gathering! Although these yummy blueberry muffins are wonderful for any season, my favorite time to bake is the fall and winter! Just one fair warning, once they come out of the oven, they might be gone in minutes because of how warm and flavorful they are! Here is a photo of my finished result, my family devoured them in seconds! I love to bake and decorate cakes, so without further ado, grab an apron, put on some cozy tunes, and let the baking begin! I hope you enjoy these muffins as much as I do, and remember the main ingredient, love!

Ingredients for the batter:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup butter, melted
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 cups (1 pint) fresh blueberries washed, drained, and picked-over, or frozen 

Instructions For the batter: 

1. Preheat the oven to 400 degrees. 
2. Prepare a muffin pan with cupcake liners. 
3. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. 
4. Set aside.
5. In a medium bowl, whisk eggs until smooth. 
6. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. 
7. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) 
8. Fold in blueberries.

For the crumble:

• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons butter (cold)

Instructions: 

1. To prepare the crumble, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. 
2. Using a pastry cutter, cut in butter until the topping is crumbly and coarse.
3. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. 
4. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes.
5. Cool muffins on a rack for several minutes before removing from the pan.