Right now I wish I could share the scent in my apartment—-it smells like blueberry muffin heaven! Wow, it really smells amazing and the muffins look pretty good too.

I’m a cook, and  an occasional baker, but sometimes I enjoy baking something nice especially if I just want one or a taste , because the rest are for family, friends and my doormen. By baking them myself  I know exactly what ingredients are inside my baked goodies. No preservatives, no artificial ingredients or any chemicals I cannot even pronounce, just fresh organic ingredients.

Whenever I bake, I try to bake something sweet that incorporates fruit. I have baked with apples, dates, bananas, strawberries, pineapples, cherries and tonight, blueberries. When I was a little girl my grandmother would bake all different types of pastries, mainly with fruit and for my dad and uncle something with rum. She was so great at baking and her finished products were beautiful! She could have had her own bakery but she baked for the enjoyment of baking. I picked that up from her.

This recipe is actually super easy to make and all you need is a whisk and large rubber spatula to mix all of the ingredients. Plus they bake so quickly, you could actually make these on a weekend morning and fill your home with the smell of blueberry muffins. Now, wouldn’t that be a nice treat for your family to wake up to? Enjoy!
Big Muffin Tops Blueberry  Muffins

Ingredients: Makes 12 Muffins
2  ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted and cooled
1 cup sugar
2 large eggs, at room temperature
1 cup milk
1 tablespoon vanilla extract
1  ½ cups blueberries (fresh or frozen) plus 1 tablespoon all purpose flour tossed with the blueberries. This prevents them from sinking to the bottom of the muffin
For the streusel topping
¼ cup sugar
1 tablespoon all-purpose flour
2 teaspoons unsalted butter, melted
1/4 teaspoon ground cinnamon
Preparation:
Preheat oven to 425 degrees and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.
n a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425 degrees, then keeping the muffins in the oven, reduce the heat to 375 degrees and bake for another 15 minutes or until a toothpick inserted into the center comes out clean. Turn them halfway through baking.