More Blueberry Muffins

Don't these muffins look delicious? Ok I'm sure with some better photography skills they would really look as good as they taste!
I have made so many different blueberry muffin recipes! These muffins were just as great as all the others I have made. Now I have so many options to choose from when I make these again :)
I did not wait till breakfast tomorrow morning to taste these. I have already scarfed down 2!

Enjoy!!

Blueberry Streusel Muffins
Source: Vintage Victuals

1/3 cup sugar
1/4 cup butter, softened
1 egg
2 1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 1/2 cups blueberries

1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, softened

Preheat your oven to 375 degrees, and grease or line 18 muffin cups.

In an electric mixer bowl, cream sugar and butter until light and fluffy. Add egg and beat until well-combined.

In a seperate bowl, combine flour, baking powder and salt. Add to creamed mixture alternately with milk, stirring well after each addition.

Finally, stir in vanilla and blueberries. Spoon batter into greased or lined muffin cups, filling two-thirds of the way full.

For topping, combine the sugar, flour, and teaspoon cinnamon. Cut in the butter with a fork or pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter.

Bake at 375 degrees for 25 – 30 minutes or until golden brown. Yield ~ 18 muffins

Cinnamon Buttermilk Muffins

Muffins!! Oh how I love a good muffin and with this recipe I found another great one! I can get in such a breakfast rut and I am always looking for new and quick things to eat. These muffins are absolutely delicious!!! It made enough for me to have two muffins each morning this week but I so wish I could just eat them all every morning. I have kept this recipe in the back of my mind for a few weeks now. I am so glad I finally tried it out and I defintiely will be making them again soon.On top of them being delicious they were super easy to make like most muffins!
Enjoy!

Cinnamon Buttermilk Muffins:
Source: Noodle Nights and Muffin Mornings

For the muffins:
7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 cup buttermilk
1 1/2 tsp. vanilla extract
For the topping:
1/4 cup sugar
1 1/2 tsp. ground cinnamon
1 1/2 Tbs. unsalted butter, melted

Directions:Preheat an oven to 350°F.
Grease muffin tin and fill the unused cups one-third full with water to prevent warping.

In the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat until light and fluffy.

Add the egg and beat until pale and smooth.

In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.
Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla.

Stir just until evenly moistened. (Note: the batter will be slightly lumpy.)

Spoon the batter into the prepared muffin cups, filling each three-fourths full.

Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let cool for 5 minutes.

Carefully remove the muffins and let stand until cool enough to handle.

Meanwhile, in a small, shallow bowl, stir together the sugar and cinnamon.

Put the melted butter in another small bowl.

Brush the top of a muffins with melted butter; coating evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar.

Transfer the muffin, right side up, to the rack.

Repeat with the remaining muffins.