I have my stand by Betty Crocker recipe that is always good, but I was feeling a bit adventurous so I tried a new one. This one was out of my Williams and Sonoma Baking book. It is so good. It has just a hint of cinnamon in the topping which brings the whole thing together. Served with Maple Butter and you can't get much better.
by Williams and Sonoma Baking Cookbook
1/4 cup flour
2 tablespoons sugar
2 tablespoons packed brown sugar
1/4 teaspoon cinnamon
2 tablespoons unsalted butter cut into small pieces
Mix all dry ingredients together in a bowl then add butter and mix with a fork until it becomes a sandy consistency.
7 tablespoons unsalted butter
3/4 cup sugar
2 1/4 cup flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 1/2 teaspoon vanilla
1 1/2 cup blueberries if using frozen do not thaw
Preheat oven to 375 degrees, spray muffins tins with nonstick baking spray or butter and flour muffin tin.
In a bowl mix together flour, baking powder and salt, set aside. In a glass measuring cup add vanilla to the milk.
In the bowl of your mixer cream butter and sugar on medium speed until light and fluffy, add the eggs one at a time until incorporated. On low speed add in 1/3 of flour mixture, then 1/2 of the milk, then flour, milk ending with flour, just until all flour is mixed in. Take bowl off mixer and add in blueberries by hand, stirring only a few times.
Measure out muffins and then add topping, bake for 20-25 minutes, muffins will be golden, and springy to the touch. Let cool for 5 minutes then transfer muffins to a cooling rack.
1/2 cup unsalted butter room temp or a bit warmer
3 tablespoons maple syrup
Blend butter and syrup together until completely smooth.