Makes 12 muffins
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Brown sugar
Salt
Baking powder
Baking Soda
Unsalted butter (Room temp)
Butter flavored vegetable shortening (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Buttermilk (Room temp)
Vanilla extract
Butter extract
Almond extract
1-pint fresh blueberries
Tools you’ll need
Hand or Stand mixer
Food processor
12-mold cupcake pan
Medium-sized cupcake liners (Make sure they fit into the molds of your cupcake pan)
Preparation of ingredients
Streusel topping
Step 1- Add 1/4 cup all-purpose flour, 1/2 tablespoon sugar, 1/2 tablespoon brown sugar, 2 tablespoons unsalted butter (Cold), and 1/8 teaspoon salt into a small food processor. Blend or pulse for 30 seconds to 1 minute. Place into fridge until ready to be added on top of muffin batter.
Blueberries
Step 2- Rinse 1-pint blueberries with cold water and set aside.
Dry ingredients (All-purpose flour mixture)
Step 3- Sift 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together until combined and set aside.
Wet ingredients (Buttermilk mixture)
Step 4- Add 1/3 cup whole milk (Room temp), 1/3 cup buttermilk (Room temp), 1 teaspoon vanilla extract, 1 teaspoon butter extract and 1/4 teaspoon almond extract into a separate medium-sized bowl. Stir with whisk until combined and set aside.
Muffin batter
Step 5- Add 1 stick unsalted butter (Softened and at Room temp), 1 tablespoon butter flavored vegetable shortening (Room temp) and 1 cup sugar into stand mixer bowl fitted with paddle attachment. Mix on high speed for 4 minutes. Scrape down sides of bowl.
Step 6- Add 2 large eggs (Room temp) into the batter while mixing on a medium speed. Scrape down sides of bowl.
Step 7- Add the all-purpose flour mixture and the Buttermilk mixture into the batter 2 separate times. Mix on a medium low speed for 15 to 20 seconds or until combined each time. Scrape down sides of bowl.
Step 8- Add 4 to 5 ounces in weight of fresh blueberries and fold the blueberries into the batter.
Baking the muffins
Add the cupcake liners into each mold of your cupcake pan.
Preheat oven to 325 degrees.
Step 9- Add prepared muffin batter (Fill 70% to the top) into each cupcake liner. Add fresh blueberries and the streusel topping on top of the batter. Let the batter rest for 5 minutes.
Step 10- Place into a preheated 325-degree oven on the bottom rack. Bake for 20 to 25 minutes. Once the baking time has ended, remove muffins from the oven. Toothpick inserted into muffins should come out clean. Let cool for 30 minutes to 1 hour before serving.
YouTube instructional video
