Blueberry Muffins
Muffins are supposed to be affordable.
You know times are tough when even muffins are over $5. Muffins. The whole point of pastries is that they are delicious and affordable. There is absolutely no world in which a muffin should cost more than $3 bucks unless it's the biggest muffin you’ve ever had. It’s an ingredient thing. The ingredients for muffins in general are so damn cheap. Any cafe, bistro, or grocery store overcharging you for a muffin deserves to be boycotted.
Yes, I am very passionate about my pastries. I went to Whole Foods and got a muffin the other day and that was the last straw. Because here’s the deal: this muffin recipe is not only super cheap, it makes better muffins than 90% of the muffins out there.
The interior is soft and moist. The muffin top has a beautiful crunch to it, thanks to our streusel sprinkled over the top. A wonderful contrast of both textures and flavors. By utilizing frozen blueberries instead of fresh, we’re saving even more.
It also makes your house smell incredible. So quit buying muffins. Start making them instead.
Estimated Time: 45 min
Makes: 6-10 muffins
Ingredients:
2 cups ap flour
3/4 c sugar
1 tbsp baking powder
Pinch of salt
1 c whole milk
2 eggs
1 Tsp vanilla extract
Stick melted butter
1.5 c frozen blueberries
1/4 c flour
1/4 c brown sugar
2 tbsp cold butter cut into cubes
From here, you’ll get the full directions, complete with helpful tricks and techniques that turn a simple recipe into a skill you’ll use forever. Subscribe and let’s get to work.
