Homemade Blueberry Muffins Recipe

Blueberries will be coming into season pretty soon- a lot earlier than normal because of how warm it's been.  I've seen blueberry bushes at the nursery with full-size blueberries on them already.

 If you haven't ever tried to make homemade blueberry muffins you really need to.  That box mixes with the little can of blueberries the size of peas is nothing compared to homemade blueberry muffins with giant blueberries.  This recipe is really easy and really good- even Todd who hates blueberry muffins said, "those are really good....I'll eat those."  I'll be honest...I have more kitchen disasters than I care to admit.  I made these last night and used self-rising flour by accident.  They exploded all over my oven.  So we went for round two today....this time with all purpose flour.

Homemade Blueberry Muffins
2 cups all-purpose flour (not self-rising..note to self...)
1 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
2 teaspoon vanilla extract 
1/2 cup milk
2 eggs 
2 cups blueberries 

Crumble topping
1/2 cup sugar
1/3 cup all-purpose flour
1 tablespoon cinnamon 
1/4 cup butter (cool...not solid but cold enough that you can make a crumble out of it)

Direction:
1. Preheat oven to 350 degrees.
2. In a large bowl beat flour, sugar, baking powder, salt, room temperature butter, vanilla, milk, and eggs until combined.  Gently fold in blueberries.
3. Fill muffin liners 1/2 to 2/3 full with batter.  (I used jumbo liners and got 11 muffins out of this batter).
4. To make crumble topping mix dry ingredients in a small bowl and add butter that you've cut into small cubes.  With your hands "snap" the butter cubes with the flour mixture until it begins to come together and becomes a crumble.  Stick with it...as your hands melt the butter a little it will start to make a crumble.  Top each muffin with a little crumble topping.
5. Bake 20-30 minutes depending on your oven and the size of your muffins.