Ode to A Blueberry Muffin

Me and blueberry muffin...we've got a thing going on.  I think I recently received the best culinary compliment of my life.  "I don't know what you did to my wife.  She's having some kind of experience over there."  Let me tell you, every moment spent with these muffins is an "experience."


Blueberry Crumb Muffins 

2 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
1 stick of butter, melted and cooled
2 large eggs
3/4 cup milk
1 teaspoon vanilla extract
1 cup blueberries


Crumb Topping

1/2 cup all-purpose flour
1/2 cup light brown sugar, packed
1 tsp cinnamon and all-spice mixture
4 tablespoons unsalted butter

Directions:

Preheat oven to 375 degrees. Line muffin tin.

Combine flour, brown sugar, and cinnamon in a small bowl. Add butter and knead the mixture into a crumby texture.

Combine flour, sugar and baking powder.

Whisk melted butter, eggs, milk, and vanilla together until well combined.

Pour the liquid ingredients into the dry, and folding quickly to blend. Add blueberries.

Divide the batter evenly between the muffin cups, sprinkling crumb topping atop each muffin.

Bake muffins until golden brown, approximately 20 minutes.