Blueberry Muffins
by Toke Salami
Ingredients
1 cups of butter
1 1/2 cups of white sugar
3 eggs
3 tsp of vanilla extract
2 3/4 cup of self raising flour
1/4 tsp of salt
1/3 cup of buttermilk (1/3 cup of whole milk with 1 tsp of vinegar or lemon juice)
Blueberries
Streusel
4 tbsp of butter
3 tsp brown sugar
6 tbsp Flour
few drops vanilla extract
1 tsp of cinnamon
Preparation time
15 mins
Cooking time
25 mins
Serves
3-4 servings
Method
Preheat oven to 175 degrees Celsius, and line cupcake tray with tulip muffin cases.
Cream your butter for about 3 mins, until soft, and add in your sugar slowly while whisking.
Whisk both until a light creamy texture is formed.
Add in one egg at a time, while whisking, until combined. At this stage add in vanilla extract.
Sieve in your flour, and salt, and fold into wet mixture.
Add in buttermilk, and whisk until just combined (do not over mix).
Coat blueberries in a bit of flour, and then add to your mix. Fold it into your batter
Scoop in 3 tbsp of the batter into the muffin cases, and top it off with your streusel.
Bake in the oven for 20-25 mins, or until your toothpick comes out clean.
Enjoy!
Streusel steps
-Mix together your butter, flour, brown sugar, vanilla and cinnamon, until chunky bread like crumbles form
