Blueberry Muffins


I made these muffins Friday morning (/Thursday night after if you can’t tell by the first few pictures) for one of my lab member’s general exam, who did amazingly well and somehow (unbeknownst to me) managed to significantly improve her talk from the already excellent practice one she gave on Tuesday. Future me can only dream of doing as well as she did <*Sigh*>…. But at least I had these delicious muffins to make me feel better 🙂

I had to use 3 different types of flour for these (all-purpose, whole wheat and bread) since I started prepping them at 11pm before realizing I didn’t have enough AP flour and not feeling particularly up for going to the grocery store at that time but it didn’t make a difference at all!  I highly recommend these for any morning get together/meeting/etc because everybody ended up loving them!

Ingredients (Batter)

1 1/2 c all-purpose flour
3/4 c white sugar
2 t baking powder
1/2 t salt
1/3 c butter melted
2/3 c milk
1 egg, lightly beaten

Ingredients (Crusty Topping)

1/2 c white sugar
1/3 c all-purpose flour
1/4 c butter, cubed
2 t ground cinnamon

Ingredients (Others)

1 c fresh blueberries


1. In a bowl combine all batter ingredients then mix well until free of lumps



2. Fold in the blueberry ingredients in the batter mixture then set aside.

3. In a separate bowl combine crusty topping ingredients together using a fork, texture should be coarse and resembling a wet crumbles. Set aside.

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4. Prepare 6 muffin cups then line with muffin liner, pour batter right to the top.

5. Sprinkle crusty topping on top then bake in a 200C preheated oven for 25 minutes or until done.

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