Gin and tonics made with this homemade tonic syrup are absolutely wonderful. Use 2 ounces of gin, around 1/2 ounce of tonic syrup, and several ounces of soda water to make a gin and tonic. A sealed jar of syrup can be kept in the refrigerator for roughly one month.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- ½ cup butter, softened
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 ½ cups blueberries
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter, chilled
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
- Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
- Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 242 mg |
| Sugars | 17 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
2019 I made the recipe as written and it was delicious. Sturdy, flavorful, delicious. Definitely a winner muffin! 6/2022 Still a delicious muffin! I used yogurt instead of milk and it made more a dough than a batter. I like the sturdiness.
The family loved these muffins! Will definitely become a favorite! I added a little brown sugar to the mixture for depth of flavor. And less cinnamon I’m not a huge fan. But loves these muffins!
Easy and delicious! The muffins were light and fluffy, and I measured out 18 muffins, otherwise they would have overflowed. The topping is okay, but a different streusel might be better.
I made this as a cake. The next time will do muffins because it sank in the middle
I LOVED this recipe. I added a tablespoon of fresh lemon zest and that was a great addition.
These are terrific! I only had heavy cream—no milk—so I added a little less and compensated with some water. The dough was really stiff and I was worried they’d be tough but they’re perfect. My mother always used nuts in her streusel toppings so I finely chopped some pecans to add to mine. Other than those minor changes I followed the recipe and they are soooo good! Will make again for sure.
I have made this recipe a million times with several different fruits. Today is black raspberry always delicious every single time..perfect recipe for beginners!
Not sweet enough for me, I would add little more sugar next time. l did what somebody else said and added extra brown sugar and a little flour to the topping. Next time I will tweet a little more. Good texture.
This is a very good and simple recipe. I will definitely make them again.
I loved this recipe for blueberry muffins! I have been using another recipe on this site, but I think I might like this one better. I did add a pinch of cinnamon to the batter, some lemon zest and a bit more sugar. Like naples34102, I had to add more brown sugar and flour to the streusel topping to get it more like, well…streusel! With my few changes, these were very good muffins!
Great recipe. Very tasty!
I made a loaf, it is so good! I altered it slightly I use 1 cup fresh blue berries, and cooked it for 8 to 10 min longer cause the loaf took a bit longer to cook other than that I didn’t change a thing. I can’t wait to make another. Thank you for the recipe 🙂
I’ve made several blueberry muffin recipes and my family decided these were the best. The muffins were light and tender. It had enough blueberries to satisfy even my pickiest kid. I did make two changes – I substituted 2 tsp lemon juice for the vanilla and I added 1/4 tsp cinnamon to the batter. These small changes elevated the flavor. They didn’t need the topping but it added a sweet crunchy texture. I think I’ll just sprinkle with turbinado sugar next time.
Used thawed frozen blueberries, without using any juice. Used more than recipe called for, about two cups. Delicious. Will surely make again.
I didn’t make this, but I would like to point out this recipe is uncannily similar to the “Streusel Topped Blueberry Muffins” recipe. I find this strange…
The recipe was easy and quickly ready for oven baking so I was very excited with anticipation because they smelled wonderful. I was disappointed with the flavor of the muffin as it truly had no flavor, not blueberry, not sweet either. Maybe it was my blueberries that were the problem but they were nice and fresh so not sure what else to say. The topping I thought was EXCELLENT & I will definitely use this again. In all fairness, I will try this recipe again as written since I love blueberry muffins before I give up on this recipe. I definitely agree with one of the other reviewers statements that a muffin should not necessarily be sweet from sugar but from the fruit itself yes! Thank you for sharing your recipe.
Just made these muffins and they are SO good. So soft and moist with a great flavor. Will definitely be making them again!
I liked that the muffin base wasn’t overly sweet. For the topping, I used a sprinkling of sugar in lieu of the streusel. I thawed frozen blueberries instead of buying fresh berries because I had a huge bag of the frozen, and the resulting muffins were delicious.
I skipped the butter in the streusel topping, giving them a lighter, cinnamon & sugar covering! My husband & son loved them!
I loved this recipe ABSOLUTELY PERFECT the only adjustment I added was I added about 1/2 cup more of sugar to the batter to make it a little sweeter. Other than that, I LOVED IT I would recommend this recipe to anyone.
Exactly the texture i expected… I made them with blueberry jam and it’s awsome ! Thank you !!!